Cauliflower "Potato Salad"
Say goodbye to the traditional potato salad and hello to this lighter and healthier version! The combination of tender cauliflower and creamy dressing creates a perfect harmony of flavors and textures. This side dish is a great addition to any summer BBQ or picnic.
Instructions
- 1
Preheat oven to 400˚F (200˚C).
- 2
Slice cauliflower into small florets.
- 3
Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.
- 4
Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
- 5
In a large bowl, combine all dressing ingredients. Set aside.
- 6
Once cauliflower is cooked, set aside and let cool slightly.
- 7
Dice eggs, onion, and celery.
- 8
In a large bowl, combine cauliflower, eggs, onion, celery, and dressing.
- 9
Garnish with more freshly chopped dill before serving.
- 10
Enjoy!
Recipe from tasty.co
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Ingredients (14)
- •1 head cauliflower
- •salt, to taste
- •pepper, to taste
- •2 tablespoons olive oil
- •3 eggs, hard-boiled, chopped
- •3 stalks celery, diced
- •½ red onion, diced
- •½ cup greek yogurt
- •1 tablespoon dijon mustard
- •1 tablespoon honey
- •2 tablespoons dill, chopped
- •1 tablespoon olive oil
- •1 clove garlic, crushed
- •½ lemon, juiced