Cauliflower Faux-tato Salad

Cauliflower Faux-tato Salad

David Venable

Prep Time: 35 minutes

Serves: 4–6

Ingredients

  • 1 medium head cauliflower, cut into bite size florets (about 8 cups)
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 stalks celery, diced (about 1 cup)
  • 1/4 red onion, diced (1/3 cup)
  • 3 large eggs, hard-boiled, chopped
  • 3 pieces of thick-cut bacon, cooked crispy & chopped
  • Fresh dill, for garnish

Preparation

Preheat your oven to 375°F. Line a baking sheet with parchment paper. Set aside.

In a large mixing bowl, combine chopped cauliflower, olive oil, salt, and pepper to coat. Roast for 15–20 minutes, until just tender, but a bit crispy. Let cool.

In a medium mixing bowl, whisk all dressing ingredients together, then fold in the onion, celery, eggs, bacon, and cauliflower. Taste for seasoning and garnish with paprika.

Dressing

  • 1/2 cup mayonnaise
  • 1 Tbsp Dijon mustard
  • 1/2 Tbsp liquid sugar substitute
  • 2 Tbsp fresh dill, chopped
  • 1 clove garlic, minced
  • 1/2 lemon, zested and juiced
  • 2 tsp dill relish
  • 1/2 tsp salt

Cook's Notes

Plan ahead & make this recipe the day before your next summer BBQ. Store it covered in the fridge to allow the flavors to really come together!

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