Cauliflower 'Potato' Salad

Name: Cauliflower 'Potato' Salad
Total time: 35 min
Yield: 8 Servings
Ingredients: 💧 4 quarts water; 🧂 2 tablespoons salt; 🥦 1 head cauliflower, cut into bite-sized pieces; 🥛 1 cup mayonnaise; ½ cup thinly sliced celery; 🥓 3 slices cooked bacon, crumbled; 🧅 4 tablespoons minced onion; 3 tablespoons minced sweet pickles; 1 teaspoon spicy mustard; ⅛ teaspoon ground turmeric; 🥚 2 hard-boiled eggs, diced; 🧂 Salt and ground black pepper to taste

Cost $10, save $15

Source: Recommended by CookPal

35 Min
8 Servings
$10

Cauliflower 'Potato' Salad

Cost $10, save $15

Source: Recommended by CookPal

35 Min
8 Servings
$10

INGREDIENTS

Main Ingredients
- 💧 4 quarts water
- 🧂 2 tablespoons salt
- 🥦 1 head cauliflower, cut into bite-sized pieces
- 🥛 1 cup mayonnaise
- ½ cup thinly sliced celery
- 🥓 3 slices cooked bacon, crumbled
- 🧅 4 tablespoons minced onion
- 3 tablespoons minced sweet pickles
- 1 teaspoon spicy mustard
- ⅛ teaspoon ground turmeric
- 🥚 2 hard-boiled eggs, diced
- 🧂 Salt and ground black pepper to taste

STEPS

Bring water and salt to a boil over medium-high heat. Add cauliflower and bring back to a boil. Cook for 3 minutes. Remove from heat and drain.

Spread cauliflower pieces onto a metal tray and freeze until cool, about 20 to 25 minutes.

Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl.

Add cooled cauliflower and eggs to the mixture; toss to combine. Season with salt and pepper.

NUTRIENTS

Per 1 serving

🔥

242

Calories

3
Protein
6
Carbs
23
Fats

💡 For added texture, garnish with crumbled bacon and fresh parsley.Ensure the cauliflower is fully cooled to maintain a good texture in the salad.You can substitute spicy mustard with Dijon mustard if preferred.Store leftovers in an airtight container in the fridge for up to 3 days.