A delicious low-carb salad using roasted cauliflower, this side dish can be a great alternative to the traditional potato salad. An easy way to incorporate more cruciferous vegetables and healthy fat to your meals while reducing total calories and carbs.
Serving Size: 6
Ingredients for Roasted Cauliflower Salad:
- Cauliflower, 1 large head
- Avocado oil, 2 Tablespoon
- Sea salt and pepper to taste for roasted cauliflower
- Mayonnaise, ⅔ cup
- Dijon mustard, 2 teaspoon
- Apple cider vinegar, 1 Tablespoon
- Garlic powder, ½ teaspoon
- Paprika, ½ teaspoon
- Sea salt, ½ teaspoon
- Ground black pepper, ¼ teaspoon
- Turmeric, ⅛ teaspoon
- Pickle, chopped, ¼ Cup
- Red onion, chopped, ⅓ Cup
- Celery, chopped, ⅓ Cup
- Boiled egg, 2 large, chopped
Instructions for Roasted Cauliflower Salad:
1.Preheat the oven to 190˚C (375˚F). Line a baking sheet with parchment paper.
2.Chop cauliflower into small florets. Put the cauliflower florets on the baking sheet.
3.Sprinkle avocado oil, sea salt, and ground black pepper and toss together. Spread the cauliflower evenly.
4.Roast cauliflower florets in the oven for 30 minutes or until the edges of the cauliflower turn brown.
5.While cauliflower is in the oven, place two large eggs in a saucepan and cover them with water. Cover with a lid and bring water to a boil over high heat. Reduce the heat to medium high and boil the eggs for about 10 minutes. Rinse the eggs with cold water and peel the eggs. Chop the boiled eggs and set aside.
6.In a large bowl, combine mayonnaise, dijon mustard, and apple cider vinegar. Add garlic powder, paprika, sea salt and pepper, and turmeric and mix well. Throw in chopped celery, pickle, red onion, and boiled eggs. Take out the roasted cauliflower from the oven and let it cool down.
7.Add the roasted cauliflower and mix everything well. Sprinkle green onions and more paprika for garnish.
8.Refrigerate the salad until ready to serve.
9.Store in an airtight container in the fridge for 2-3 days.