Low Carb Mock Cauliflower Potato Salad Food

LOW CARB MOCK CAULIFLOWER POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Once boiling, add the cauliflower, cover and cook until just fork tender, about 9-10 minutes.
• While the cauliflower cooks, place the eggs in a medium pot and cover with 2 inches of water. Bring to a boil on high heat. Once boiling, turn off the stove, and cover the pot, but leave the pot on the burner. Let sit for 12 minutes. Then, drain and cover with cold water.
• Once the cauliflower is cooked, drain it and spread out onto a large sheet of paper towel. Use another paper towel to GENTLY press out any excess water. Add into a large bowl.
• Peel the eggs and then dice them. Add them into the bowl with the cauliflower, along with the celery and red onion.
• Whisk all the dressing ingredients in a medium bowl and then add to the cauliflower mixture. Stir until well combined.
• Cover and refrigerate for at least 2 hours to let the flavors develop.
• Season to taste with salt and pepper and DEVOUR!

LOW-CARB CAULIFLOWER MOCK POTATO SALAD

Steps:

• Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
• Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
• Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.

LOW-CARB MOCK POTATO SALAD

Steps:

• Place cauliflower pieces in a steam basket over a pot of boiling water. Cover and steam for 8-10 minutes or until fork tender. Remove from heat and cool before making salad. After cauliflower is steamed it should equal 3-4 cups.
• Meanwhile prep the rest of the ingredients if you haven't done so already. Set aside.
• In a small bowl, whisk together dressing ingredients , taste and adjust seasonings.
• In a medium bowl, combine the salad ingredients (except for the additional egg and paprika). Pour dressing over salad and toss well to coat.
• Top with hard-boiled egg slices and a dash or two of paprika.