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Roasted Cauliflower "Faux Potato" Salad
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Roasted Cauliflower "Faux Potato" Salad

Recipe by Denise Roden
0.0 from 0 votes
Course: Uncategorized

You can eat this recipe warm or cold. I also prefer Duke's Mayonnaise and Spicy Brown Mustard.

Servings

6

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

252

kcal

Ingredients

  • 1 head of cauliflower, trimmed & cut into florets

  • 1 T minced garlic

  • 1/4 cup of olive oil

  • 1 T lemon juice

  • 1/2 t salt

  • 1/4 t ground black pepper

  • 1 T dried parsley

  • 4 eggs, boiled and chopped

  • 1/2 c chopped onions

  • 1/4 c sweet pickle relish

  • 1/2 chopped celery

  • 1 T spicy brown mustard

  • 1 c mayonnaise

  • Sprinkle w/paprika

Directions

  • Preheat an oven to 450 degrees.
  • Mix cauliflower florets, minced garlic and parsley in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture and season with salt and pepper. Toss and spread evenly over a baking pan (line with foil).
  • Roast in preheated oven for about 15 minutes, turn the cauliflower and continue to roast for about 10 minutes. Cauliflower will be soft and have a little brown on the tips of the florets. Remove and allow to cool.
  • In a large mixing bowl, toss in chopped eggs, chopped onions, sweet relish, chopped celery, spicy mustard and mayonnaise.
  • Once cauliflower has cooled, toss with the ingredients in the mixing bowl and sprinkle with paprika!

Notes

  • Yields 6 - 1 cup servings -252 calories, 21g fat, 5g protein, 12g carbohydrate, 1g dietary fiber, 621mg sodium, 8g sugars

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