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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.