Keto Cauliflower “Potato” Salad

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Mayonnaise-like dressing

  Regular, with salt

  ⅓ cup or 78g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Vlasic Dill Relish

  Meijer

  1 tbsp or 15g

• Onions

  Raw

  1 tbsp chopped or 10g

• Dill

  Fresh

  1 tsp or 0.2g

• Chives

  Raw

  1 tsp chopped or 1g

• Vinegar

  Distilled

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Paprika

  Spices

  ½ tsp or 1g

Directions

1. Hard boil eggs: Place your eggs in a pot and cover completely with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside for 10 minutes. Drain, cool in ice water and peel.
2. Cut the cauliflower into bite sized pieces, much like you would a potato for potato salad. Rinse and drain.
3. Add just enough water to cover the bottom of a 12 inch skillet and bring to a boil over medium high heat. Add the cauliflower to the skillet and cover to steam. Let steam for 3-5 minutes, checking for doneness with a fork. When a fork slides in easily, add the cauliflower to a large bowl. Do not overcook the cauliflower or your salad will be mushy.
4. Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
5. In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad. Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece. Sprinkle with paprika. Refrigerate for at least 1 hour or until cold. Enjoy!

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