Cauliflower "Potato" Salad

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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.

Robin Bashinsky
Source: EatingWell.com, April 2020

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Recipe Summary

active:
15 mins
total:
40 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • Transfer the cauliflower to a large bowl. Add scallions, mayonnaise, relish, parsley, mustard and pepper; stir well to coat. Gently fold in eggs.

Tips

To make ahead: Cover and refrigerate for up to 1 day.

Nutrition Facts

Serving Size:
3/4 cup
Per Serving:
183 calories; protein 4.7g; carbohydrates 6.1g; dietary fiber 2.4g; sugars 2.3g; fat 15.8g; saturated fat 2.8g; cholesterol 75.6mg; vitamin a iu 252.3IU; vitamin c 54mg; folate 75.9mcg; calcium 41.6mg; iron 1mg; magnesium 20.4mg; potassium 378.6mg; sodium 316.7mg.
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