Low-Carb Cauliflower Mock Potato Salad

Ingredients

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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