Low-Carb Cauliflower Mock Potato Salad


  • 4 quarts water
  • 2 tablespoons salt
  • 1 head cauliflower, cut into bite-sized pieces
  • 1 cup mayonnaise
  • ½ cup thinly sliced celery
  • 3 slices cooked bacon, crumbled
  • 4 tablespoons minced onion
  • 3 tablespoons minced sweet pickles
  • 1 teaspoon spicy mustard, or to taste
  • ⅛ teaspoon ground turmeric
  • 2hard-boiled eggs, diced
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.


  • Step 2

    Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.

  • Step 3

    Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.

  • Cook's Note:

    Substitute sweet pickle relish for the minced pickles if desired.

    Editor's Note:

    Nutrition data for this recipe includes the full amount of salt (for boiling). The actual amount of salt consumed will vary.

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