Once again, cauliflower shows off its versatility in this updated version of a classic potato salad. Get your fix of everyone’s favorite summer side dish in a low-carb version of this simple recipe.
Total Time
3hr 35min
5.0
1 Rating
Author: SideChef
Servings:
4
Ingredients
•
1/2
head
Cauliflower
•
1
Tbsp
Olive Oil
•
1/3
cup
Mayonnaise
•
1
Tbsp
Yellow Mustard
•
4
Tbsp
Dill Pickle Coins
or Diced Dill Pickles
•
1
tsp
Paprika
•
to taste
Salt
•
to taste
Freshly Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper, aluminum foil, or a silicone baking mat.
2.
Cut the Cauliflower (1/2 head) into 1-inch florets.
3.
In a large bowl, toss together the cauliflower, Olive Oil (1 Tbsp), Salt (to taste), and Freshly Ground Black Pepper (to taste) until mixed.
4.
Spread the cauliflower out on the baking sheet and roast for 25 minutes, or until the cauliflower just begins to brown. Halfway through the cooking time, stir the cauliflower so that it can brown evenly. Let cool for 10 minutes.
5.
Once the cauliflower has cooled slightly, mix it with the Mayonnaise (1/3 cup), Yellow Mustard (1 Tbsp), and Dill Pickle Coins (4 Tbsp) in a large bowl.
6.
Sprinkle the Paprika (1 tsp) on top, then chill in the refrigerator for 3 hours before serving.
Author's Notes
Feel free to add extra things to the salad like chopped hard-boiled eggs, diced celery, or minced onion if desired.
Nutrition Per Serving
CALORIES
186
FAT
18.6 g
PROTEIN
1.7 g
CARBS
4.4 g
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