Creamy Cauliflower Salad
This Creamy Cauliflower Faux-Tato Salad has all of the best parts of classic potato salad, but is low carb and Whole30! Oven roasted cauliflower florets combined with bacon, chives, red onion, celery and diced pickles and everything is tossed in a deliciously creamy dressing.
Servings: 4
Calories: 204kcal
Ingredients
- 1 large head cauliflower
- 1/2 tbsp olive oil
- 1/3 cup bacon (approx 4-5 strips)
- 3/4 cup celery finely chopped
- 1/4 cup red onion finely diced
- 2 hard boiled eggs, roughly chopped (optional)
- 3 tbsp chives finely chopped
- 3 tbsp parsley finely chopped
Dressing
- 3/4 cup mayonnaise
- 1 tbsp chopped pickles
- 1/2 tsp dijon mustard
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
- Cut the head of cauliflower into small bite sized florets and place on a baking sheet. Drizzle the cauliflower with olive oil and bake in the oven for 20 minutes until the cauliflower is tender and slightly golden in colour.
- While the cauliflower is baking, fry the bacon in a pan on the stove. Once it's crisp, roughly chop it into small bite sized pieces.
- In a food processor or using a hand blender combine the mayonnaise, pickles, dijon mustard, vinegar salt and pepper and blend until the pickles are broken into small pieces. Taste and adjust the seasoning as needed.
- Once the cauliflower is tender, remove from the oven and allow to cool before transferring to a salad bowl. Top with the chopped bacon, red onion, celery, parsley and chives. Pour the dressing over top and toss until well coated. Enjoy!
Nutrition
Calories: 204kcal | Carbohydrates: 17g | Protein: 7g | Fat: 14g | Sodium: 702mg | Sugar: 6g