Description
A guilt-free, low-carb twist on classic potato salad, this creamy and flavorful dish substitutes cauliflower for potatoes to reduce carbs while offering bold tangy and mellow flavors. Perfect for keto, summer meals, or meal prep.
Ingredients
1 head cauliflower (use frozen florets)
2 tablespoons mustard seed (or whole grain mustard)
Mayonnaise (amount to taste, recommended 2-4 tablespoons)
White vinegar or apple cider vinegar (1 tablespoon)
Fresh dill, chopped (1-2 tablespoons)
Relish (2 tablespoons, optional)
Salt and pepper (to taste)
Olive oil (1 teaspoon)
Fresh parsley, chopped (for garnish, optional)
Olive oil (1 teaspoon, optional for drizzle)
Instructions
Rinse cauliflower florets under cold running water.
Blanch the florets in boiling water for 4 minutes.
Drain the cauliflower thoroughly.
Chill a colander in the freezer for 10 minutes, then place the florets on the cold colander to drain and firm up.
In a large bowl, combine the drained cauliflower with mayonnaise, mustard seed, vinegar, dill, and relish (if using). Mix well.
Season with salt and pepper to taste.
Toss gently and store in the refrigerator until ready to serve.
Notes
Cool the cauliflower rapidly by submerging it in ice for a firmer texture.
Store in an airtight container in the fridge for up to 5 days.
Add olive oil to prevent sticking and enhance flavor.
Add fresh parsley for color and aroma.
If substituting safflower oil with avocado oil, it adds healthy fats.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Boiling
- Cuisine: North American
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg