Faux Potato Salad

Faux Potato Salad


  • ¼ cup water
  • 1 tablespoon salt
  • ½ head cauliflower, cut into bite-sized pieces
  • 60ml mayonnaise
  • ¼ cup thinly sliced celery
  • 2 TBSP finely chopped onion
  • 2 TBSP Chopped Peppers
  • 1 TBSP Dijon mustard, or to taste
  • ⅝ teaspoon ground turmeric
  • 1 hard-boiled eggs, diced(optional)
  • salt and ground black pepper to taste


  1. 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.
  2. Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
  3. Meanwhile, combine mayonnaise, celery, onion, peppers, mustard, and turmeric in a large bowl.
  4. Add cooled cauliflower (and eggs if using), toss to combine. Season with salt and pepper.

4 Fat servings

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