Cauliflower Egg Salad
For those of you trying out the keto diet (and for those of us who are not), this cauliflower-filled alternative to potato salad is delicious.
Prep
Cook
Wait
5m
Category: | Side Dish |
Seasons | |
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Ingredients
Ingredients
2 Oakdell Cage Free Eggs, hard boiled, peeled, and sliced |
1 head cauliflower, trimmed and cut into florets |
2 tbsp olive oil |
1 tsp salt |
1/2 tsp black pepper |
1 tsp paprika |
2/3 cup mayonnaise |
1 tbsp Dijon mustard |
1 dill pickle, diced |
2 tbsp dill pickle juice |
2 bacon slices, cooked and crumbled |
2 green onions, sliced |
Cauliflower Egg Salad Directions
- Preheat the oven to 400 Degrees. Trim cauliflower into florets. Place on a baking sheet sprayed with non-stick cooking spray. Drizzle with olive oil, salt and pepper. Bake for 25 minutes. Remove from the oven and sprinkle paprika over the cauliflower. Let cool. And place in a large bowl.
- In a small bowl mix together mayonnaise, dijon mustard, pickle, and pickle juice. Pour into a bowl with cauliflower and stir together. Stir in bacon, green onions, and eggs. Garnish with paprika.