Cauliflower potato salad is a low carb twist on the classic dish, substituting the potatoes for roasted cauliflower! Simple ingredients, minimal prep, and so delicious, each serving has less than 3 grams net carbs!
Preheat the oven to 200C/400F. Add your chopped cauliflower, sprinkle with salt and pepper and drizzle with the olive oil.
Bake the cauliflower for 20-25 minutes, until lightly brown and tender. Remove from the oven and let it cool to room temperature.
In a small bowl, combine the dressing ingredients and whisk until smooth.
Once the cauliflower has cooled, add it to a bowl with the chopped onion, celery, pickles, and boiled eggs. Mix through the dressing. Sprinkle with the chopped dill and serve immediately.
Notes
TO STORE: Leftovers should be stored in the refrigerator, covered, for up to 3 days.TO FREEZE: Place the salad in an airtight container and store it in the freezer for up to 2 months.TO MAKE AHEAD: Prepare the salad and the dressing separately up to 2 days in advance. When ready to serve, add the dressing over the salad.