A game-changer for low-carb enthusiasts: Cauliflower Salad!!!
I’m passionate about potato salad, but I detest the carbohydrate content. That’s why I created a cauliflower version, which is absolutely phenomenal!
Here’s the recipe: start by steaming or boiling 1 head of cauliflower until it’s tender and break it down into bite-sized pieces.
Boil 6 eggs until they’re cooked, then peel, rinse, and separate the yolks into a bowl. Mash the yolks and cut the whites into small pieces. Blend them together.
Next, mix in 1/3 cup of mayonnaise (I prefer the full-fat version) and 3 tablespoons of mustard. Add 3 tablespoons of pickle relish and 1/8 cup of finely chopped onion (you can adjust the amount to taste). Season with salt and pepper to taste.
Combine all the ingredients and garnish with egg slices and parsley. Refrigerate overnight to allow the flavors to meld.