Cauliflower "potato" salad
Delight your taste buds with this flavorful cauliflower "potato" salad. Packed with savory herbs and crunchy vegetables, it's a culinary masterpiece.
Ingredients:
- Kosher salt
- 1 large head of cauliflower, cut into bite-sized florets (6 to 8 cups)
- A heaping 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- Freshly ground black pepper
- 1/3 cup chopped dill pickles
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- 3 hard-boiled eggs, peeled and chopped
- 2 celery stalks, chopped
- 1 shallot, diced
Instructions:
- Place a pot of water on the stove and add some salt. Heat it until it starts boiling. Put the cauliflower pieces into the boiling water and cook until they are soft, which should take about 5 to 7 minutes. Once done, strain the cauliflower well and let it cool down to the temperature of the room.
- In a big mixing bowl, mix together mayonnaise, mustard, vinegar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Then, add the cooled cauliflower, pickles, dill, chives, eggs, celery, and shallot. Stir everything together until it is evenly combined. You can serve it at room temperature or refrigerate it until you are ready to serve.
Summary:
- Calories: 608 kcal
- Fat: 30 g
- Protein: 35 g
- Carbs: 61 g
- Potassium: 3253 mg
- Magnesium: 187 mg