Cauliflower ‘Potato’ Salad
Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
1 head
cauliflower
1/2 cup
Greek yogurt
1 tablespoon
Dijon mustard
1 tablespoon
fresh dill
1 tablespoon
olive oil
1/2
lemon, juiced (approximately 1 tablespoon)
1/2 cup
red onion, chopped
3 stalks
celery, sliced
3
hard-boiled eggs, chopped
Directions
- Cut cauliflower into bite size florets and place in to microwave safe bowl. For one head of cauliflower, add 2-3 tablespoons of water. Cover and place in microwave. Cook for 3-5 minutes, depending on microwave.
- Transfer cauliflower to strainer and rinse with cold water. Set aside.
- Prepare the rest of the ingredients and combine in large bowl.
- Fold in cauliflower.
- Cover and refrigerate for at least 30 minutes to allow flavors to enhance.
- Serve chilled.
Nutrition Information
| Protein | 7 g |
| Fiber | 3 g |
| Fat | 5 g |
| Carbs | 8 g |
| Calories | 100 |