Low Carb Cauliflower “Potato” Salad

Name: Low Carb Cauliflower “Potato” Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 small-medium cauliflower head, cut into bite sized pieces; 3 hard boiled eggs, chopped; 2 large dill pickles, chopped; 1/2 cup chopped celery; 1/4 cup chopped red onion; chopped dill, for garnish; 1/2 tsp salt, plus more to taste; black pepper to taste; 1/2 cup mayo, or you can make a mayo and yogurt/sour cream mix; 2 tbsp dijon mustard; 1 1/2 tbsp dill pickle juice; 1/8 tsp smoked paprika

3 steps

Prep:10minCook:10min

Tastes almost like the real thing!

Updated at: Thu, 12 Oct 2023 08:33:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories530.4 kcal (27%)

Total Fat49.8 g (71%)

Carbs11.9 g (5%)

Sugars4.6 g (5%)

Protein12 g (24%)

Sodium1381.3 mg (69%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 headcauliflower

small-medium, cut into bite sized pieces

½ cupcelery

¼ cupred onion

½ tspsalt

for the dressing

½ cupmayo

or you can make a mayo and yogurt/sour cream mix

2 Tbspdijon mustard

1 ½ Tbspdill pickle juice

⅛ tspsmoked paprika

Instructions

Step 1

Add cauliflower to a pot, fill with water, and add 1/2 tsp salt. Bring to a boil and cook for 10-12 minutes until soft, and can be easily pierced with a knife. Drain, and let cool.

Step 2

Mix all the dressing ingredients together, and set aside.

Step 3

Mix the cooled cauliflower with the rest of the ingredients, and pour dressing over top. Mix well. I recommend refrigerating for about an hour or so before serving.