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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
    Calories 155
    Fat 8g
    Carbs 14g
    Fiber 3g
    Sugar 9g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  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!
 

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