A healthier version of the traditional potato salad ( a great 4th of July side) or for CANADA DAY!!!!
I’ve made this recipe a bunch and it’s a great lower carb option, (I’m supposed to minimize my potato consumption according to my gut biome test). Last year I made it for my neighbors and the two 14-month-old twins even gobbled it up! I promise it is tasty!!! It would also be a great healthy option for a side on the Fourth of July!
Ingredients:
1 large head of cauliflower
4 hard-boiled eggs
1/4 cup mayonnaise -olive or avocado oil-based please (watch out for canola oil)
3 tablespoons Dijon mustard
2 celery sticks chopped
1/4 cup chopped dill pickles
1 green onion, chopped (I used spring onion and chives from the garden)
1 teaspoon of sea salt
1/4 teaspoon black pepper
****a fair amount of dill...I used fresh dill from the garden so I like to use a lot when it is fresh (see photo- I didn't measure...)
Directions:
Chop cauliflower into bits, place in steamer basket and place steamer basket in about an inch of boiling water.
Cover the pot and cook about 5 mins or until cauliflower is tender to the bite,
Rinse in cold water or place in an ice bath to stop the cooking process
Mash the eggs, and add mayonnaise and mustard in a large bowl
Fold in cauliflower and remaining ingredients
Chill for at least 30 minutes before serving
Enjoy!
Photo Credit: Saara