This cauliflower "potato" salad substitutes cauliflower pieces for potatoes. All the flavors you love in potato salad are here, minus a few carbs! Garnish with additional crumbled bacon and fresh parsley if desired.
Ingredients
- quarts water: 4 piece
- salt: 2 Tbsp
- head cauliflower: 1 piece (cut into bite-size pieces)
- mayonnaise: 1 cup
- celery: 0.5 cup (thinly sliced)
- slices cooked bacon, crumbled: 3 piece
- onion: 4 Tbsp (minced)
- sweet pickles: 3 Tbsp (minced)
- spicy mustard: 1 tsp (to taste)
- ground turmeric: 0.125 tsp
- hard-boiled eggs: 2 piece (diced)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
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Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
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Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.
