This cauliflower "potato" salad recipe has all the flavor of your traditional potato salad--without the potato. We slashed carbs from this classic salad by using cauliflower instead, but kept all the familiar flavors the same.
Preheat oven to 450 degrees F. Toss cauliflower and oil together on a rimmed baking sheet; spread in an even layer. Roast, stirring once, until just tender, 10 to 12 minutes. Let cool for 15 minutes.
Transfer the cauliflower to a large bowl. Add scallions, mayonnaise, relish, parsley, mustard and pepper; stir well to coat. Gently fold in eggs.
To make ahead: Cover and refrigerate for up to 1 day.
This is such a tasty alternative to potato salad!