Low-Carb Cauliflower Mock Potato Salad recipe
All Recipes Salad Vegetable Salad Recipes Cauliflower
Ingredients
- 4 quarts water 2 tablespoons salt 1 head cauliflower, cut into bite-sized pieces 1 cup mayonnaise ½ cup thinly sliced celery 3 slices cooked bacon, crumbled 4 tablespoons minced onion 3 tablespoons minced sweet pickles 1 teaspoon spicy mustard, or to taste ⅛ teaspoon ground turmeric 2 hard-boiled eggs, diced salt and ground black pepper to taste
Nutrition Info
- 241.6 caloriescarbohydrate: 6.3 gcholesterol: 63.4 mgfat: 23.3 gfiber: 2 gprotein: 3.4 gsaturatedFat: 3.7 gservingSize: -sodium: 2000.7 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Cauliflower Mock Potato Salad
Directions
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Bring water and salt to a boil over medium-high heat. Add cauliflower, bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs, toss to combine. Season with salt and pepper.