Cauliflower "Potato" Salad
- Total time
- 55 min
- servings
- 8 servings
- Dish type
- Main dish
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Contains celeryContains mustardContains eggsAlcohol-freeGluten-freeLactose-free
Prep
25 min
Cook
10 min
Total time
55 min
Ingredients
Ingredients
servings
- 4 quarts water
- 2 c. à soupe salt
- 1 head cauliflower, cut into bite-sized pieces
- 1 tasse mayonnaise
- 0,5 tasse thinly sliced celery
- 3 slices cooked bacon, crumbled
- 4 c. à soupe minced onion
- 3 c. à soupe minced sweet pickles
- 1 c. à café spicy mustard, or to taste
- 0,13 c. à café ground turmeric
- 2 hard-boiled eggs, diced
- salt and ground black pepper to taste
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Method
- 1
Bring water and salt to a boil over medium-high heat. Add cauliflower; 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, 20 to 25 minutes.
- 3
Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.
Nutrition
- calories
- 242 kcal
- fatContent
- 23 g
- fiberContent
- 2 g
- sugarContent
- 3 g
- sodiumContent
- 2001 mg
- proteinContent
- 3 g
- cholesterolContent
- 63 mg
- carbohydrateContent
- 6 g
- saturatedFatContent
- 4 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : allrecipes
Reviews
Reviews
★★★★★
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