Name: Cauliflower “Potato” Salad
Ingredients: ¼ Head Cauliflower (diced + cubed); 1 Teaspoon Olive Oil; 3 Tablespoons Avocado Mayonnaise; ½ Tablespoon Mustard; 2 Tablespoons Dill Pickles (minced); 2 Tablespoons White Onion (diced); 1 Tablespoon Celery (diced); 1 Hardboiled Eggs (cubed); A Splash Apple Cider Vinegar; Sea Salt + Black Pepper (to taste)

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Cauliflower “Potato” Salad

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Servings Serving

Ingredients

¼ Head Cauliflower diced + cubed
1 Teaspoon Olive Oil
3 Tablespoons Avocado Mayonnaise
½ Tablespoon Mustard
2 Tablespoons Dill Pickles minced
2 Tablespoons White Onion diced
1 Tablespoon Celery diced
1 Hardboiled Eggs cubed
A Splash Apple Cider Vinegar
Sea Salt + Black Pepper to taste

Instructions

Preheat oven to 375*. Line large baking sheets with parchment paper. Dice cauliflower in 1” cubes. Spread on baking sheet in a single layer. Bake for 30 minutes, flipping halfway through, until tops are golden brown. Remove and allow to cool. Hard-boil eggs, then allow to cool. Cube cooled eggs and combine with remaining ingredients. Add salt and pepper for taste. Sprinkle paprika atop for color.

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