Faux Potato Salad Recipe Cauliflower

Low Carb Potato Salad (Keto) Skinnytaste

WEBJun 7, 2018 · Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 …

1. Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
2. Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
3. Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
4. Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

Preview

See Also: Keto Recipes, Low Carb RecipesShow details

Cauliflower Potato Salad FeelGoodFoodie

WEBMay 10, 2019 · Here’s teh full recipe: Air fryer: Toss the ccut cauliflower in a bowl with oil and seasoning. Transfer them to an air fryer basket in a …

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the cauliflower with salt, pepper and olive oil and spread evenly on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes until the cauliflower is fork tender. Set aside to cool.
2. In a large bowl, make the dressing by whisking the mayonnaise, mustard and dill pickle juice. Add the chopped celery, red onions, pickles, cauliflower and eggs, and season with salt and pepper. Toss gently to combine evenly.
3. Garnish with chives and sprinkle with paprika.

Preview

See Also: Food Recipes, Potato RecipesShow details

Cauliflower Potato Salad iFoodReal.com

WEBApr 12, 2022 · After 5 minutes of cooking, remove the eggs with a spoon and place in a bowl with ice + cold water. Let cool for 5 minutes. Drain …

Rating: 5/5(39)
1. In a large pot, add eggs, cauliflower and enough water to cover. Bring to a boil and cook covered on low for 5 minutes.
2. While cauliflower is cooking, chop pickles, red onion and dill. Add to a large bowl along with mustard, vinegar, yogurt, mayo, salt and pepper. You can now stir everything together for easy salad mixing later. If in a rush to eat, refrigerate the bowl to help potato salad cool down faster. It tastes best cold!
3. After 5 minutes of cooking, remove the eggs with a spoon and place in a bowl with ice + cold water. Let cool for 5 minutes.
4. Drain cauliflower in a colander and rinse with cold water. Set aside.

Preview

See Also: Food Recipes, Potato RecipesShow details