Low-Carb Cauliflower “Potato” Salad

Cauliflower “Potato” Salad
Recipe Type: Low Carb
Cuisine: American
Author: Leslie Harrington
Prep time:
Total time:
You won’t believe this is cauliflower! It’s a little better after it chills for a while and even better the next day.
  • 16 ounce fresh cauliflower (about 1 -1.5 heads)
  • 4 pasture raised, organic hard boiled eggs, chopped
  • 2 stalks celery, chopped
  • 3 chopped green onions
  • 3 tablespoons yellow mustard
  • 1/2 cup paleo mayo (can use more mustard or substitute greek yogurt)
  • 2 tablespoons dill pickle relish, optional, but makes the flavor!
  • 1/8 teaspoon celery seed, optional
  • 1/4 teaspoon pepper, or to taste
  • 1/2 teaspoon salt, or to taste
  • Pinch dill, optional
  1. Steam the cauliflower until soft, but not mushy; drain well. Cool, then cut in small pieces. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower. Chill at least 2 hours.


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