Cauliflower "Potato" Salad - Wicked Spatula

Cauliflower “Potato” Salad – Wicked Spatula

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This Cauliflower “Potato” Salad preferences just like the classic potato salad that you’re employed to, just with way considerably less carbs and healthier substances!

Lately I have been earning this cauliflower salad for loved ones get-togethers where by I know I’ll be tempted by my grandmother’s ridiculously great potato salad. You know the kind…the sort that’s studded with hardboiled eggs, onion, pickles, and just the suitable ratio of mayonnaise to mustard? Yeah, given that commencing Keto a couple of months back I knew I’d have to occur up with a very similar tasting recipe, in particular for Easter that fell in that initial changeover 7 days. If not, I knew I’d be confront initial in that bowl of potato salad prior to you could say “pass the potato salad.”

This Cauliflower

Now really don’t get me wrong, I’m not likely to sit here and tell you that this Cauliflower “Potato” Salad is in any way greater that real potato salad but it is damn mouth watering and normally takes the position flawlessly for any one on a reduce carb eating plan. I employed the specific same substances you would with potato salad so the only genuine difference is the cauliflower. Don’t fret though if you’re not a cauliflower lover (I’m surely NOT), if you adhere to the guidelines and minimize the cauliflower into cubes like potatoes would be then they’ll be very similar in texture.

A scoop, or two, of this salad with some ham and environmentally friendly beans on Easter and I was one particular satisfied ketoer <— not a word, I know.

This Cauliflower


Cauliflower Potato Salad


  • two

    heads of cauliflower, diced (about 10 cups)

  • two

    tablespoon olive oil

  • one/two

    teaspoon salt and pepper

  • one.5

    cups mayonnaise

  • one/four

    cup yellow mustard

  • one

    cup diced dill pickles

  • one

    cup minced white onion

  • one/two

    cup diced celery

  • six

    hardboiled eggs

  • one

    tablespoon apple cider vinegar or white vinegar

  • Paprika, for topping


  1. Preheat the oven to 375° F. Line two substantial  baking sheets with parchment.
  2. Dice the cauliflower into one inch cubes and toss with olive oil and salt and pepper. Distribute on to the baking sheets in a one layer. Bake for thirty minutes (flipping halfway through) until the tops are just commencing to turn golden. Permit amazing.
  3. Although the cauliflower is baking tough boil your eggs.
  4. In a substantial bowl incorporate the remaining substances, incorporate it the cauliflower and four diced eggs, toss to coat. Style for salt and pepper and incorporate a lot more if essential. Layer the salad into a serving dish, thinly slice the remaining eggs and lay them across the leading. Sprinkle with paprika, chill until completely ready to provide.



This Cauliflower

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Dr. Louis Muraoka
Dr. Louis Muraoka
Registered dietitian, author, lecturer, and diabetes educator, specializes in diabetes nutrition. He has advised the American Diabetes Association and the American Dietetic Association on nutrition recommendations.

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