Keto Cauliflower “Potato” Salad

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Mayonnaise

  Regular, with salt

  16 tsp or 73g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Pickle relish

  Sweet

  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 eggs in a pot, cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat, and set aside for 10 minutes. Drain, cool in ice water, and peel.
2. Cut the cauliflower into bite-sized pieces, rinse, and drain.
3. Steam cauliflower: Add water to cover the bottom of a 12 inch skillet, bring to a boil over medium high heat. Add cauliflower, cover, and steam for 3-5 minutes until fork-tender. Transfer to a large bowl.
4. Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.
5. Prepare dressing: In a small bowl, combine mayonnaise, mustard, dill relish, onions, dill, chives, vinegar, salt, and pepper. Whisk together and gently fold into the cauliflower and eggs. Sprinkle with paprika. Refrigerate for at least 1 hour.

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• Keto Cauliflower Mac & Cheese
• Keto Loaded Cauliflower Casserole
• Keto Cauliflower Parmesan Soup
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• Sweet Potato Cauliflower Soup