Cauliflower Potato Salad
In this delectable summer picnic dish, cauliflower is a versatile low carbohydrate stand-in for potatoes. Cauliflower nourishes the beneficial bacteria in our gut that help reduce inflammation and promote digestive health. It is also high in fiber which is key for healthy digestion and elimination. Cauliflower is also an excellent source of sulforaphane, an antioxidant that may help suppress cancer development by inhibiting enzymes involved tumor growth.
Salad Ingredients
1 medium cauliflower chopped into bite sized florets
½ - 1 teaspoon salt
½ - 1 teaspoon black pepper
1 teaspoon onion powder (optional)
Ground paprika for garnish
2 tablespoons olive oil
2 teaspoons balsamic vinegar
¼ cup each chopped celery, red onion and dill pickle
2 diced hard-boiled eggs
Fresh chopped dill and ground paprika for garnish
Dressing
¼ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons pickle juice
Directions
Preheat oven to 400 degrees
Line baking sheet with parchment paper
Mix olive oil, vinegar, onion powder, salt and pepper
Toss with cauliflower and spread evenly on prepared baking sheet
Bake 15-20 minutes until cauliflower is fork tender
Set aside to cool while you whisk the dressing ingredients: mayonnaise, mustard, dill
Mix cooled, chopped cauliflower with chopped celery, red onions, pickles, cauliflower and eggs
Garnish with fresh chopped dill and ground paprika
Chill and serve
Chef’s Tips:
For newbies, here’s a quick two- minute video to walk you through how to cut a fresh head of cauliflower into florets. Watch the video here.
Look for refrigerated dill pickles; shelf-stable pickles do not contain gut-happy beneficial bacteria.
Short on time? Use pre-cut fresh cauliflower.
No pickles available? Swap in an equal amount of dill relish and replace pickle juice with lemon juice or apple cider vinegar.
You can prep and chill the dressing, roast and chill the cauliflower and chop the veggies in advance, leaving assembly for the last minute.
Not a fan of fresh dill or don’t have any handy? Swap in fresh chopped parsley.
Store leftovers for 3-4 days in an airtight container in the fridge.