If you have joined the low carb or keto train, this low carb cauliflower ‘potato’ salad will hit the spot this spring/summer at your backyard cookout! Check it out below – taste great, and easy to make!
Yields: 6 servings
Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes
1 large head of cauliflower
½ cup sweet onion, finely chopped
1 celery stalk, finely chopped
4 boiled eggs, chopped small
¼ cup dill pickle relish
½ cup mayonnaise
1 teaspoon yellow mustard
Himalayan pink salt and pepper
Paprika for garnish
Chop cauliflower into small bite-size pieces. Place an inch of water in a large pot and bring to a boil. Add the cauliflower and cook for 8-10 minutes. Turn off heat. Drain cauliflower and return to pot. Sprinkle the cooked cauliflower with pink salt, then add the chopped egg, onion and celery.
In a small bowl, combine dill pickle relish, mayonnaise, yellow mustard, and a sprinkle of salt and pepper. Pour the mixture over the cauliflower and toss to completely coat.
Pour the cauliflower salad into serving bowl and garnish with paprika if desired.
Store in the refrigerator until ready to serve.