Cauliflower Salad Recipe
If you're a fan of potato salad but want to avoid the extra carbs, this cauliflower salad is the perfect alternative. With its creamy texture and savory flavor, it’s hard to believe it’s low-carb!
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Ingredients
- 1 head of cauliflower steamed or boiled until tender, then cut into bite-sized pieces
- 6 boiled eggs separate the yolks from the whites; mash the yolks and chop the whites into small pieces
- 3 tablespoons mustard
- 1/3 cup mayonnaise or Miracle Whip avoid light versions to keep the carb count low
- 3 tablespoons pickle relish
- 1/8 cup chopped raw onion add more if desired
- Salt and pepper to taste
- Slices of boiled egg and parsley for garnish optional
Instructions
- Cook the cauliflower until just tender, then cut it into bite-sized florets and set aside to cool.
- Boil the eggs, peel them, and separate the yolks from the whites. Mash the yolks in a bowl until smooth and chop the whites into small pieces.
- In a large mixing bowl, combine the cauliflower, chopped egg whites, and mashed yolks. Stir well to blend.
- Add the mayonnaise, mustard, pickle relish, and chopped onion to the mixture. Stir until everything is evenly coated.
- Season with salt and pepper to taste.
- Transfer the salad to the refrigerator and allow it to chill overnight for the best flavor.
- Before serving, garnish with egg slices and fresh parsley, if desired.
Notes
This salad improves in flavor when chilled overnight, allowing the ingredients to meld together