Cauliflower “Potato” Salad for Clean Eats!
Ingredients
- 1 large head Cauliflower, cut into very small, bite-size florets
- 2 tsps sea salt
- 1/2 cup sweet yellow onion, very finely diced
- 1/2 cup celery, very finely diced
- 4 large eggs, hard boiled, coarse chopped
- chives, or fresh parsley finely sliced for garnish
Dressing Ingredients:
(whisk together)
- 1/2 cup plain Greek yogurt, OR avocado mayo
- 1.5 Tbsps Dijon mustard
- 1 Tbsp apple cider vinegar
- 1 Tbsp raw honey, or pure maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp white pepper
Instructions
- Boil a large stockpot of water with 2 teaspoons of salt. Add the cauliflower, and simmer until tender but firm (just about 3-4 minutes). The trick here is to keep the cauliflower firm, like a potato is prepared for potato salad. Not too soft, not too hard. Just right.
- Drain very well. We want ZERO water in the salad.
- Allow to cool for a few minutes.
- Meanwhile, whisk together the yogurt, apple cider vinegar, honey, Dijon mustard, garlic powder, paprika, sea salt, and pepper, until smooth.
- Taste test, adjust as needed.
- In a large bowl gently stir the cauliflower, onion, celery, and egg together with the dressing. Gently toss, then sprinkle with chives or parsley.
- Stays good refrigerated for about 48 hours.
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