CookGo
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Cauliflower 'Potato' Salad

Cost $10, save $15

Source: Recommended by CookGo

  • 35 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • đź’§ 4 quarts water
    • 🧂 2 tablespoons salt
    • 🥦 1 head cauliflower, cut into bite-sized pieces
    • 🥛 1 cup mayonnaise
    • ½ cup thinly sliced celery
    • 🥓 3 slices cooked bacon, crumbled
    • 🧅 4 tablespoons minced onion
    • 3 tablespoons minced sweet pickles
    • 1 teaspoon spicy mustard
    • â…› teaspoon ground turmeric
    • 🥚 2 hard-boiled eggs, diced
    • 🧂 Salt and ground black pepper to taste

STEPS

1

Bring water and salt to a boil over medium-high heat. Add cauliflower and 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, about 20 to 25 minutes.

3

Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl.

4

Add cooled cauliflower and eggs to the mixture; toss to combine. Season with salt and pepper.

NUTRIENTS

Per 1 serving

🔥

242

Calories

  • 3g
    Protein
  • 6g
    Carbs
  • 23g
    Fats

đź’ˇ Tips

For added texture, garnish with crumbled bacon and fresh parsley.Ensure the cauliflower is fully cooled to maintain a good texture in the salad.You can substitute spicy mustard with Dijon mustard if preferred.Store leftovers in an airtight container in the fridge for up to 3 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.