Cauliflower "Potato Salad"
by Kwesi James • featured in Healthier Holiday Sides
Ingredients
for 6 servings
- 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
Dressing
-
½ cup greek yogurt (140 g) -
1 tablespoon dijon mustard -
1 tablespoon honey -
2 tablespoons dill, chopped -
1 tablespoon olive oil - 1 clove garlic, crushed
- ½ lemon, juiced
Preparation
- Preheat oven to 400˚F (200˚C).
- Slice cauliflower into small florets.
- Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.
- Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
- In a large bowl, combine all dressing ingredients. Set aside.
- Once cauliflower is cooked, set aside and let cool slightly.
- Dice eggs, onion, and celery.
- In a large bowl, combine cauliflower, eggs, onion, celery, and dressing.
- Garnish with more freshly chopped dill before serving.
- Enjoy!
Tips
1 of
2
-
mamachef517
Got a little watery being in the fridge a day or so. Not sure how to cut down on this.
3 months ago Helpful (2) -
iwbnowut
This is just deceitful
4 months ago Helpful (2) -
amaechi
Made this with actual potatoes, omitted the Greek yogurt and oil. And used mayo, it was a hit!!!
4 months ago Helpful (2) -
Anastasia Vitchenko
Love this salad. I prepare ingredients and stir them very before meal. I mean, I keep ingredients in fridge, not the salad.
2 months ago Helpful (1)
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