Cauliflower "potato" salad

Delight in this nutritious twist on classic potato salad with cauliflower "potato" salad. Bursting with flavor and satisfying textures in every bite.

Ingredients:

• 8 cups cauliflower florets (1 1/2- to 2-inch pieces)
• 2 tablespoons extra-virgin olive oil
• ½ cup thinly sliced scallions
• ½ cup mayonnaise
• 3 tablespoons dill pickle relish
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 ½ tablespoons coarse Dijon mustard
• ½ teaspoon ground pepper
• 3 hard-boiled eggs, coarsely chopped

Instructions:

1. Heat the oven to 230 °C. Combine cauliflower and oil on a baking sheet with edges; arrange in a single layer. Cook, mixing once, until slightly soft, for about 10 to 12 minutes. Allow to cool for 15 minutes.
2. Move the cauliflower to a big bowl. Combine scallions, mayo, pickles, parsley, mustard, and pepper; mix thoroughly. Carefully incorporate the eggs.

Summary:

• Calories: 1322 kcal
• Fat: 130 g
• Protein: 18 g
• Carbs: 24 g
• Potassium: 436 mg
• Magnesium: 44 mg