Cauliflower "Potato" Salad
This cauliflower "potato" salad replaces traditional potatoes with cauliflower florets. It retains all the beloved potato salad flavors while reducing carb content and adding extra fiber. If you like, you can enhance it with extra crumbled bacon and fresh parsley as garnish.
Ingredients
- 4 quarts water
- 2 tablespoons salt
- 1 head cauliflower, cut into bite-sized pieces
- 1 cup mayonnaise
- ½ cup thinly sliced celery
- 3 slices cooked bacon, crumbled
- 4 tablespoons minced onion
- 3 tablespoons minced sweet pickles
- 1 teaspoon spicy mustard, or to taste
- ⅛ teaspoon ground turmeric
- 2 hard-boiled eggs, diced
- salt and ground black pepper to taste
Instructions
- Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
- Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
- Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.
Nutrition
Calories: 242kcalCarbohydrates: 6gProtein: 3gFat: 23gSaturated Fat: 4gCholesterol: 63mgSodium: 2001mgPotassium: 274mgFiber: 2gSugar: 3gVitamin C: 34mgCalcium: 46mgIron: 1mg
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