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Cauliflower Potato Salad

Ingredients

  • 2 Heads Cauliflower
  • 1 Cup Dill Pickles, diced
  • 1 Cup White Onion, minced
  • 1/2 Cup Celery, diced
  • 6 Hard Boiled Eggs
  • 2 Tbsp Olive Oil
  • 1 Tbsp Apple Cider Vinegar
  • 1/4 Cup Mustard
  • 1 1/2 Cups Mayonnaise
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper

Directions

  1. Preheat oven to 375 degrees.
  2. Cover 2 baking sheets with parchment paper.
  3. Chop your cauliflower florets into 1 inch pieces and toss with olive oil, salt, and pepper until each piece is uniformly coated.
  4. Spread cauliflower florets onto baking sheet and bake for 15 minutes.
  5. Remove from oven and flip the florets. Return to oven and bake for an additional 15 minutes, or until the top of the florets begins to turn golden brown.
  6. Remove from oven and let cool. Dice 4 of the hard boiled eggs and place in a large bowl.
  7. Once cauliflower has cooled, add it to the bowl along with the remaining ingredients.
  8. Toss to coat and chill until ready to serve.