6t

"No Potato" Salad

Serves 4
There are no potatoes in this roasted cauliflower salad—but you might fool some people! Add some crumbled bacon, and it's even better. Special diet friendly: Keto, Whole30, Paleo

Ingredients

  • 1 head cauliflower (about 1 1/2 pounds) (cored and cut into small florets)
  • 2 extra virgin olive oil
  • Kosher salt (to taste)
  • Pepper (to taste)
  • 1/2 avocado mayo or other compliant mayonnaise
  • 3 large eggs (hard-boiled, peeled, and chopped)
  • 1/4 diced celery
  • 1/4 diced red onion or thinly sliced green onion
  • 2 diced, drained dill pickle (naturally fermented preferred)
  • 1 Dijon mustard
  • 1 apple cider vinegar (plus more to taste)
  • 1 chopped fresh dill or flat-leaf parsley leaves

Optional Ingredients

  • 3 - 4 slices cooked, crumbled bacon
  • 1 head cauliflower (about 1 1/2 pounds) (cored and cut into small florets)
  • 2 extra virgin olive oil
  • Kosher salt (to taste)
  • Pepper (to taste)
  • 1/2 avocado mayo or other compliant mayonnaise
  • 3 large eggs (hard-boiled, peeled, and chopped)
  • 1/4 diced celery
  • 1/4 diced red onion or thinly sliced green onion
  • 2 diced, drained dill pickle (naturally fermented preferred)
  • 1 Dijon mustard
  • 1 apple cider vinegar (plus more to taste)
  • 1 chopped fresh dill or flat-leaf parsley leaves

Optional Ingredients

  • 3 - 4 slices cooked, crumbled bacon
  • 1 head cauliflower (about 1 1/2 pounds) (cored and cut into small florets)
  • 2 extra virgin olive oil
  • Kosher salt (to taste)
  • Pepper (to taste)
  • 1/2 avocado mayo or other compliant mayonnaise
  • 3 large eggs (hard-boiled, peeled, and chopped)
  • 1/4 diced celery
  • 1/4 diced red onion or thinly sliced green onion
  • 2 diced, drained dill pickle (naturally fermented preferred)
  • 1 Dijon mustard
  • 1 apple cider vinegar (plus more to taste)
  • 1 chopped fresh dill or flat-leaf parsley leaves

Optional Ingredients

  • 3 - 4 slices cooked, crumbled bacon

Directions

  1. Preheat oven to 400°F.
  2. Place cauliflower on large, rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss and spread evenly. Roast 15 to 20 minutes or until just tender and edges are lightly golden. Remove from oven and cool.
  3. While cauliflower roasts, combine mayonnaise, eggs, celery, onion, pickle, mustard, vinegar, and dill in a large salad bowl. Gently toss in cooled cauliflower and bacon, if using. Taste. Add more salt, pepper, and vinegar, as desired.
  4. Cover and chill until ready to serve.

Nutrition

Amount Per Serving (based on 4 servings)
  • Calories: 370
  • Fat: 35.0 g
  • Saturated Fat: 5.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 140.0 mg
  • Sodium: 480.0 mg
  • Carbohydrates: 10.0 g
  • Fiber: 4.0 g
  • Added Sugars: 0.0 g
  • Sugar: 4.0 g
  • Protein: 8.0 g