CAULIFLOWER POTATO SALAD
KETO
INGREDIENTS
– 1 large Cauliflower Head – 2 Hard-boiled Eggs – ¼ cup Red Onion – ½ cup Celery Stalks – ⅓ cup Dill Pickle SALAD DRESSING – 1 tbsp Apple Cider Vinegar – ½ cup Greek Yogurt – ¼ cup Mayonnaise – 1 tbsp Yellow Mustard – ¼ cup Parsley – ¼ tsp Garlic Powder – ¼ tsp Paprika – ¼ tsp Salt
Cutting Cauliflower
Cut the cauliflower head into bite-size florets, remove the stems. Keep them for a soup or for your compost.
1
Steam Cauliflower
Place the cauliflower florets into a steamer basket and place the basket into a large pot with 2-inch water at the bottom.
2
Drain Cauliflower
Drain the cooked cauliflower florets and set them aside for 10 minutes to let all the steam out.
3
Prepare Dressing
In a small bowl, combine all the Keto Cauliflower Potato Salad dressing ingredients: apple cider vinegar, yogurt, mayonnaise, yellow mustard, salt, paprika, garlic powder.
4
Set Aside
Set the dressing aside in the fridge. Leave it there until you have finished assembling the salad to let the flavors mix.
5
Assemble Salad
Place the cooled cauliflower florets in a salad bowl along with chopped celery, red onion, dill pickle, chopped hard-boiled eggs, and fresh chopped herbs.
6
Add Dressing
Pour the Keto Cauliflower Potato Salad dressing on top of the salad ingredients and stir the lot to combine evenly.
7
Refrigerate the Salad
Refrigerate the Keto Cauliflower Potato Salad for at least one hour before serving to enjoy its best flavors.
8
NET CARBS FAT PROTEIN
6 grams
9.4 grams
7 grams
SERVINGS
TIME
Serving: 1 Serving Makes: 6 Servings
Prep: 20 Minutes Cook: 10 Minutes
KETO CAULIFLOWER POTATO SALAD
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