Cauliflower Salad

Yum! Cauliflower salad is a crunchy, fresh, and low-carb twist on traditional potato salad. You can keep it light and tangy or go creamy and indulgent—here’s a super easy, classic-style version:

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 Easy Cauliflower Salad (Like Potato Salad, But Lighter)

Ingredients:

• 1 medium head of cauliflower, cut into small florets

• 2 hard-boiled eggs, chopped (optional but delish)

• 1/4 cup red onion, finely diced

• 1/3 cup celery, chopped

• 1/4 cup dill pickles or relish

• 1/2 cup shredded cheddar cheese (optional)

• 1–2 tbsp fresh parsley or dill, chopped

For the Dressing:

• 1/2 cup mayo (or half mayo, half Greek yogurt)

• 1 tbsp mustard (yellow or Dijon)

• 1 tbsp apple cider vinegar

• Salt & pepper to taste

• 1/4 tsp paprika (optional)

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Instructions:

1. Steam cauliflower:
   Lightly steam the florets for 5–7 minutes until just fork-tender—not mushy! Then rinse with cold water and pat dry.

2. Mix salad:
   In a big bowl, combine cauliflower, eggs, onion, celery, pickles, cheese (if using), and herbs.

3. Make dressing:
   In a small bowl, whisk together mayo, mustard, vinegar, salt, pepper, and paprika.

4. Toss it all together:
   Pour dressing over salad and mix gently to coat everything.

5. Chill & serve:
   Refrigerate for at least 30 minutes to let the flavors blend.

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Want a spicy version with jalapeños or a bacon-loaded version?