This quick & easy cauliflower mock potato salad recipe is low carb, keto, paleo, gluten-free, whole 30, and healthy. It’s a crowd pleaser for everyone, too…

Ingredients   [ For 4 to 5 people ]    [   Preparation time : 05 minute  –  Cooking time : 15 minutes  ]

• 1 large head Cauliflower (cut into small florets)
• 2/3 cup Mayonnaise
• 1 tbsp Apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1/3 cup Onion 
• 1/3 cup Celery 
• 2 large Eggs (hard boiled, chopped)
•  Chives (for garnish – optional)

Preparation Method

1. Cook the cauliflower on the stove or in the microwave.
   Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.
   Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.
2. Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
3. Stir the cauliflower, onion, celery, and egg together with the dressing.
4. If desired, garnish with chives and additional paprika.

Enjoy it!!

Source

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