Low-Carb Cauliflower “Potato” Salad
Rikke SvartangenLow-Carb Cauliflower “Potato” Salad
Low-Carb Food Co
10
5 minutes
10 minutes
303
American
Salads
Cauliflower stands in for potato here and does the job convincingly. The florets are cooked only until just tender, which is the whole trick, then folded through a dressing of mayonnaise, apple cider vinegar, Dijon, garlic powder and paprika with chopped onion, celery and hard-boiled egg. Overcook the cauliflower and it collapses into the dressing, so pull it early and let it cool completely before mixing. It serves ten at 3g carbs and 28g fat per portion, which makes it a straightforward barbecue or buffet dish that nobody needs to be warned about in advance. Make it the day before if you can, because it improves overnight in the fridge.
Ingredients
1 large Cauliflower (cut into small florets)
150g Mayonnaise
1 tbsp Apple Cider Vinegar
1 tbsp Dijon Mustard
1 tsp Garlic Powder
1 tsp Paprika
1 ½ tsp Sea Salt
Black Pepper (a pinch)
½ Brown Onion (finely chopped)
30g Celery (finely chopped)
2 large Eggs (hard boiled and chopped)
Chives (optional for garnish)
Directions
Cook the cauliflower until tender on the hob or in the microwave. Let cool.
In a small bowl, whisk together mayonnaise, apple cider vinegar, dijon mustard, garlic powder, paprika, sea salt and black pepper until smooth.
In a large bowl, combine the cauliflower, onion, celery and eggs.
Pour the dressing over the salad and mix well.
If you have time, refrigerate the cauliflower "potato" salad for 1 hour to let the flavours develop. Garnish with chopped chives.
