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Low Carb Cauliflower Salad

A refreshing and flavorful low-carb salad made with cauliflower florets, creamy mayonnaise, fresh dill, and chopped vegetables, offering a delicious alternative to traditional potato salad.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound cauliflower florets chopped into 0.5 inch pieces
  • 0.5 cup olive oil mayonnaise
  • 1 teaspoon yellow mustard
  • 1.5 teaspoon fresh dill
  • 0.25 cup finely chopped dill pickle
  • 1 medium celery stalk finely chopped
  • 0.25 cup chopped red onions
  • 1 tablespoon pickle juice
  • 6 hard boiled eggs sliced
  • paprika for garnish

Method
 

Preparation Steps
  1. Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
  2. Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
  3. Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
  4. Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

Notes

This low-carb cauliflower salad is best served chilled. For optimal flavor, let it sit for at least 30 minutes before serving to allow the flavors to meld.