Cauliflower "Potato" Salad
Description
This cauliflower "potato" salad with tender cauliflower, bacon, and hard-boiled eggs is a flavor-packed low-carb version of traditional potato salad.
Ingredients
•
4 quarts water
•
2 tablespoons salt
•
1 head cauliflower, cut into bite-sized pieces
•
1 cup mayonnaise
•
1/2 cup thinly sliced celery
•
3 slices cooked bacon, crumbled
•
4 tablespoons minced onion
•
3 tablespoons minced sweet pickles
•
1 teaspoon spicy mustard, or to taste
•
1/8 teaspoon ground turmeric
•
2 hard-boiled eggs, diced
•
salt and ground black pepper to taste
Directions
1
Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
2
Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
3
Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.