Faux-Tato (Cauliflower) Salad (Low-carb, gluten free)
This salad mimics the real-deal potato salad. Replacing the potato with cauliflower makes for a lighter and healthier alternative without losing the texture or flavour. An absolutely delicious salad, perfect for a potluck.
- 1 medium head cauliflower cut into florets
- 2 tbsp avocado oil or olive oil
- 2 green onions diced
- 3 hard boiled eggs sliced
- 4 slices bacon crumbled
- 2 dill pickes diced
For the dressing
- 1/2 cup mayonnaise
- 1/2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1/4 tsp pepper
- 1 tbsp fresh dill or 1 tsp dried
Preheat oven to 400 degrees.
Chop the cauliflower into florets and place on a baking sheet. Toss in avocado oil, and bake for 25-30 minutes, tossing halfway through. Cauliflower is done when it's a nice, golden brown colour.
Remove the cauliflower from the oven, and leave it to cool on the baking tray.
In a large bowl, add dill pickles, green onion and the crumbled bacon. Add the cauliflower once cooled. Pour the dressing on top of the salad, and mix until well combined. Add the sliced hard boiled eggs to the top and refrigerate until ready to serve.
In a measuring cup, add all the dressing ingredients and mix until well combined.