Cauliflower Salad
A low carb alternative to traditional potato salad, this creamy cauliflower salad with sundried tomatoes is an excellent make-ahead salad that only gets better with time.
Servings: 2 serves as a main | 4 serves as a side dish
Calories: 617kcal
Ingredients
- 2 eggs
- 1 small head cauliflower
- 1/2 cup chopped celery
- 2 shallots
- ½ cup mayonnaise
- 2 tbsp dijon mustard
- ½ cup sundried tomatoes
- Salt & pepper
- Parsley or herb of choice for garnish
Instructions
- Boil eggs and set aside to cool.
- Chop cauliflower into florets – larger is better so they don't fall apart.
- Blanch the cauliflower in boiling water or use a steamer. This should only take a few minutes as you want the cauliflower to be cooked, yet still firm so it holds its florets. If you overcook it, it will end up mush in the salad. Set aside to cool.
- Chop celery, shallots and sundried tomatoes into small pieces.
- Place the cooked cauliflower, celery, shallots, boiled eggs (reserve some egg wedges for a top garnish) and sundried tomatoes into a big salad bowl. Toss with mayonnaise and dijon mustard. Adjust salt and pepper to taste.
- Top with remaining egg quarters and sprinkle with herb of your choice. Any remaining shallots or chives make a nice garnish.
- Enjoy immediately or refrigerate it until chill.
Notes
- This salad tastes better when it has had time to sit (much like potato salad) so can be made a day in advance.
- Keep leftovers in an airtight container for up to four days.
- You can always sub sundried tomatoes for bacon bits for a non-vegetarian version.
- Add seeds such as pumpkin or sunflower for extra texture and crunch.
Nutrition
Serving: 1g | Calories: 617kcal | Carbohydrates: 36g | Protein: 17g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 722mg | Potassium: 2046mg | Fiber: 11g | Sugar: 19g | Vitamin A: 639IU | Vitamin C: 152mg | Calcium: 151mg | Iron: 5mg