When I was a kid, the only condiment I would eat was ketchup. No mustard, no bbq sauce, no mayonnaise, etc..
This resulted in a very late start in enjoying lots of good food, but what I regret the most is potato or macaroni salad. Now as an adult, I love them.
You have probably seen cauliflower used as a carb substitute. Some I think are great. Some are way less tasty than the carb version. But I can honestly say that I like this cauliflower “potato” salad even MORE than regular potato or macaroni salad. It’s so fresh and much lighter that it’s carby counterparts.
I love hard boiled eggs and I admittedly over use them in this salad. Feel free to use 2-3 if you don’t love them like I do.
Hard-boiled egg tip: if you have a pressure cooker, use it to cook eggs. My pressure cooker makes them in FOUR minutes. Then I put them in an ice bath. Once they have cooled, I throw the eggs in a mason jar 2 at a time and shake them up so the shells fall right off.
Sometimes I want a little sweetness to my salads, so feel free to add a tsp if sweetener to the dressing.
This is absolutely one of my favorite side dishes I have made in the summer, and I’ve already made it 3 times.
Ingredients:
- 1 head of cauliflower, chopped
- 5 hard-boiled eggs, chopped
- 2 tablespoons chopped dill pickles
- 1 stalk of celery, chopped
- 1 tablespoon diced onion
- 1 tablespoon white vinegar
- 3/4 cup mayonnaise
- 2 teaspoons dijon mustard
- 1 teaspoon dried dill
- 1/2 tsp salt
- 1/2 tsp pepper
Directions:
- Preheat oven to 425 before chopping up veggies.
- Put the chopped cauliflower on a lined baking sheet and bake for 15 minutes.
- Let it cool.
- In a large bowl, combine the first 5 ingredients.
- In a separate bowl, stir together the remaining 6 ingredients.
- Pour the dressing over the veggies and stir to combine.
- Refrigerate for 30 minutes at least before serving.
