So many meals just don’t seem complete without potato salad, but when following a Low Carb Lifestyle, it is typically not on the menu. But cauliflower is a perfect substitute for the high carb potatoes and this salad won’t disappoint. Make sure you cook the cauliflower long enough to get rid of the “crunch” and let it sit long enough to let the flavors blend. Enjoy!
Ingredients:
1 medium head cauliflower – cut into bite-sized pieces
1/2 cup mayonnaise
1 tablespoon dark (or dijon) mustard
2 hard boiled eggs – chopped
2 stalks green onions – chopped
1/2 teaspoon lemon juice
1/4 teaspoon granulated garlic
1 teaspoon celery salt
1 tablespoon + 1 teaspoon dill relish
Salt & pepper to taste
Directions:
Cook cauliflower in microwave for 8 minutes or until soft (to just less than a typical boiled potato). Drain well and cool slightly. Combine mayonnaise, mustard, eggs, green onions, relish, and spices. Mix in large bowl with cauliflower. Refrigerate for several hours prior to serving.