"No-Potato" Cauliflower Summer Salad
Café Terra likes to create recipes for everyone, and this one is literally for EVERYONE!
We needed a recipe that would complement some of your favorite summer BBQ recipes. “No-Potato” Cauliflower Summer Salad is addictive and one small bowl won’t be enough.
Note: You can use potatoes or cauliflower. You decide!
When I started this blog, I immediately thought about Izzy from Hard To Resist (The Winters Family Book One). She would make a recipe like this and she would probably sneak a few extra spoonful’s while preparing it.
Izzy loves to create new recipes and share them with her family. This summer salad is definitely more fun when you can enjoy it with others.
Alex from Find My Heart (The Winters Family Book Two) may beg Izzy for the recipe. He would love to share this side dish at his café where they serve wood-smoked brisket.
Sharing is caring, right?
Here’s why this recipe used cauliflower instead of potatoes. I’ve been full-on keto for a few weeks now. Running a blog that shares everything and being keto has been an interesting adventure.
I’m learning how to make recipes that can be both keto or recipes we know and love. Over the next few weeks, the recipes I have made are HOLY CATS so good. Hint: ice cream and dessert bars.
Disclaimer: I will have a couple of recipes that are not keto very soon. My sweet friend has stepped up and will be the one who enjoys those non-keto treats. The recipes will be in the new Crystal Shores book coming in a few weeks. YAY!
Who’s ready to grab a bowl with me?
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“No-Potato” Cauliflower Summer Salad
Recipe by Terra Kelly
Prep: 10-15 minutes
(that doesn’t include boiling cauliflower)
Makes: 4-6 servings
Ingredients
Large head of cauliflower (~6 cups), cut up into bite-size pieces
6 hard-boiled eggs, diced
3 stalks celery (1 cup), diced
5 large dill pickles (1 cup), diced
1 ½ cup mayonnaise
¼ cup mustard
1 tsp garlic powder
1 Tbsp dried chopped onions
Salt and pepper to taste
Directions
Cut cauliflower into small bite size pieces. Bring water to boil and add cauliflower. Let it boil for about 5-10 minutes or until it’s tender when you test with a fork. You don’t want it too soft. Drain and let it cool completely.
In a large bowl or large Tupperware container, add cooled cauliflower, hard-boiled eggs, celery, dill pickles, mayonnaise, mustard, garlic powder, dried chopped onions, salt and pepper. Mix together well and refrigerate until you’re ready to eat.
Note: You can use potatoes if you prefer. You may need more mayonnaise because the potatoes will soak up the mayonnaise when it sits overnight.
Author Note: If you make sure to keep the cauliflower fork tender, the consistency of the cauliflower salad is very similar to traditional potato salad.
Enjoy!
