Cauliflower “Potato” Salad

Today we’re making the classic potato salad recipe with a twist. We’re using cauliflower instead of potato. It’s surprisingly yummy and a great lower carb option. In this recipe, we used an Instant Pot to prepare the hard boiled egg and steamed cauliflower but I’ve included stove-top method also.

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Course: dinner, lunch, Salad

Cuisine: American

Keyword: healthy salad, low carb salad

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 236kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 pressure cooker
1 salad bowl
1 Medium bowl
1 tongs

Ingredients

1 head cauliflower cut into florets
2 eggs
1 stalk celery diced
2/3 cup avocado mayonnaise
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp paprika
1/2 tsp garlic powder
1 tbsp chives
1 tbsp fresh dill

Instructions

To prepare the steamed cauliflower you can use Instant Pot method or stovetop method.
Instant Pot method: put cauliflower in the Instant Pot. Add 1 cup of water. Secure the lid, move the valve to sealing position, then hit Pressure Cook on High Pressure for 1 minute. Quick release or Natural Release when done.
Stove-top method: place a few inches of water at the bottom of a soup pot. Add cauliflower florets. Cover with a lid. Cook on medium- high until cauliflower pierces soft with a fork about 20-30 minutes. Be sure to regularly check water levels to make sure it hasn’t evaporated.
To hard boil eggs you can use Instant Pot method or stove-top method.
Instant Pot method: Place the trivet (rack) in the Instant Pot. Add 1 cup of water. Put eggs on the rack. Secure the lid, move the valve to the sealing position. Hit Pressure Cook button on High Pressure for 4 minutes. Quick release when done. While the eggs are cooking prepare an ice bath. Use a medium sized bowl and fill with ice and water. Use tongs to transfer the eggs to an ice water in a bowl.
Stove-top method: bring a medium sized pot of water to a boil. You need only enough water to cover the eggs. Once water is boiling, lower the heat to low. Carefully lower the eggs into the water using a skimmer or a spoon. Once the eggs are in, increase the heat to medium-high. Cook the eggs for 12-14 minutes. While eggs are cooking, prepare an ice bath. Get a medium sized bowl with ice and water. Use a skimmer or spoon to carefully remove the eggs from the hot water and immediately transfer them to the ice bath.
When the eggs have cooled enough to touch them, you can peel the shell off the egg. Roughly chop the hard boiled egg.
Add steamed cauliflower florets and chopped hard boiled eggs to a large salad bowl. Add diced celery, mayonnaise, Dijon mustard, apple cider vinegar, spices and herbs. Use tongs to carefully mix ingredients together being careful not to damage the cauliflower.

Notes

Fresh herbs are best. But it’s ok to use dried chives or dill. I prefer not to use dried dill (I just don't like it). Simply omit, if you don’t have.

Substitute fresh parsley for dill.

Substitute regular mayonnaise for avocado mayo.

Substitute 1/2 cup diced pickle for celery.

Nutrition