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Cauliflower 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
Instructions
STEP 1
Bring water and salt to a boil over medium-high heat.,
STEP 2
Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.,
STEP 3
Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.,
STEP 4
Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl.,
STEP 5
Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.
Nutrition Facts
(per serving)
Calories:
625 calories
Servings:
8 servings
Carbohydrates:
9.2 g
Fat:
54.3 g
Fiber:
2.6 g
Protein:
7.4 g
Sugar:
2.2 g
Meal Effort
Preparation:
29 minutes
Cook:
13 minutes
Total:
42 minutes