Cauliflower Potato Salad With Dill Pickles
Cauliflower Potato Salad With Dill Pickles – It sounds crazy but it works. Add the cauliflower and cook until tender 8 to 10 minutes. In a small bowl mix all of the dressing ingredients together. Add the dressing to the bowl and toss to combine.
Place the cauliflower in a large mixing bowl or serving dish.
Cauliflower potato salad with dill pickles. Using tongs give the salad a thorough toss until all vegetables are coated in the dressing. Drain and set aside in a large bowl. Taste and season with salt and pepper.
Preheat oven to 375. In a large bowl combine kale cabbage romaine and cauliflower. Instead of potatoes you use chopped steamed cauliflower.
Step 4 Add bacon eggs. Cut the cauliflower head into bite size pieces and add to a large mixing bowl. Ingredients 2 quart size mason jars 4 garlic cloves halved 2 teaspoons black peppercorns 2 teaspoons mustard seeds 2 teaspoons coriander seeds 4 sprigs fresh dill 1 head 2 lbs cauliflower.
While the cauliflower is cooking make the dressing by combining the mayonnaise apple cider vinegar Swerve and celery salt in a small bowl. Top the salad with the toasted breadcrumbs and fresh dill if using. This classic keto dish uses low-carb chopped cauliflower to replace those high-carb potatoes but still keep all the flavors you love.
Allow cauliflower to cool while you prepare the remaining ingredients. Add the drained potatoes to a large mixing bowl top with dill pickles chives and dill and add the mixed dressing. In a large bowl add the cooked cauliflower hard boiled eggs celery green onion and dill pickles.
Pour dressing over the cauliflower mixture and gently stir to combine. This post contains affiliate links. Drain the water from the cauliflower.