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–+ servings

Cauliflower “Potato” Salad

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Servings 1 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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