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Cauliflower Potato Salad

TOTAL TIME: 35 minutes SERVES: 6

Per Serving – 210 cal; 16g fat; 5g net carbs; 5g protein


Cauliflower - 1 head

Hard Boiled Eggs - 4 large

Mayo - 1/3 cup

Sour Cream - 1/2 cup

Mustard - 1 tablespoon

Garlic Powder - 1/4 teaspoon

Salt/Pepper - to taste

Green Onions - for garnish

1 Stalk Celery


For perfectly hard-boiled eggs, place eggs in water. Cover with lid.

Bring to a boil, then remove the pot from the heat. Do not remove the cover. This will trap the heat and slowly cook the eggs. This is what will give you perfect, creamy hard-boiled eggs.

After eggs have sat with cover on for 7-8 minutes, place them into an ice bath to stop them from overcooking.

Cut 1 head of cauliflower into small florets.

Boil cauliflower in heavily salted water for 8-10 minutes until soft, but firm. It should have the texture of a baked potato.

Add eggs to a bowl, mash with a whisk

Add sour cream.

Add mayo.

Add mustard.

Salt and pepper heavily. Mix well.

Slice 1 stalk celery.

Add celery and cauliflower. Add garlic powder.

For extra flavor, garnish with tarragon and green onions.

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