Servings: 6-8 servings 1x
Ingredients
For the Salad:
- 1 medium head of cauliflower, cut into small bite-sized pieces (about 5–5½ cups)
- 4 hard-boiled eggs, diced + optional 1 hard-boiled egg, sliced for topping
- 1/3 cup finely diced red onions
- ½ cup diced celery
- Dash of paprika, for topping
For the Dressing:
- ½ cup Primal Kitchen Mayo
- 2 Tbsp. Primal Kitchen Spicy Brown Mustard
- 1 Tbsp. apple cider vinegar
- 1–2 tsp. honey, optional (omit for Whole30-friendly)
- ¼ tsp. celery seed
- ½ tsp. sea salt
- ¼ tsp. black pepper
Instructions
- 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.
Nutrition Information
- Serving Size: 1/8 of recipe (1/2-2/3 cup)
- Calories: 160
- Fat: 15 g
- Sodium: 330 mg
- Carbohydrate: 4 g
- (Fiber: 2 g
- Sugar: 1 g)
- Protein: 4 g