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Cauliflower Salad Recipe

Recipe by: Debbie Lopez

"I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook10 m
  • Ready In2 h 35 m
  • 1Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
  • 2In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Ingredients
  • 6 servings
  • 306 cals
  • 1 head cauliflower, trimmed and cut into bite-size florets
  • 3/4 cup mayonnaise
  • 1 tablespoon mustard
  • 1 teaspoon salt
  • ground black pepper to taste
  • 3 hard boiled eggs, chopped
  • 1 onion, chopped
  • 3/4 cup frozen green peas, thawed
  • 1/4 cup dill pickles, chopped
  • 3 slices crisply cooked bacon, crumbled (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    306
    15%
  • Fat:
    25.9
    40%
  • Carbs:
    12.8
    4%
  • Protein:
    8
    16%
  • Cholesterol:
    107
    36%

Based on a 2,000 calorie diet

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