Ingredients
Scale
2 heads Cauliflower ((cut into florets; about 10 cups))
2 tablespoon Olive oil
1/2 teaspoon Sea salt
1/4 teaspoon Black pepper
1.5 cups Avocado mayonnaise
1/4 cup Yellow mustard
1 cup Dill pickles ((diced))
1 cup White onion ((minced))
1/2 cup Celery ((diced))
6 large Hard boiled eggs
1 tablespoon Apple cider vinegar
Paprika ((for topping))
Instructions
- Preheat the oven to 375° F. Line 2 large baking sheets with parchment paper.
- Dice the cauliflower into 1 inch cubes and toss with olive oil, salt, and pepper. Spread onto the baking sheets in a single layer. Bake for 30 minutes (flipping halfway through) until the tops are just starting to turn golden. Let cool completely.
- While the cauliflower is baking, prepare the hard boiled eggs.
- In a large bowl, combine the avocado mayonnaise, yellow mustard, diced pickles, minced onion, diced celery, and apple cider vinegar.
- Dice 4 of the hard-boiled eggs and fold them into the dressing mixture.
- Add the cooled roasted cauliflower to the bowl and toss gently until everything is evenly coated. Season with additional salt and pepper to taste.
- Transfer the salad to a serving dish. Thinly slice the remaining 2 eggs and arrange them on top. Sprinkle generously with paprika.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to blend.
Notes
- For best texture, use fresh cauliflower. Frozen can make the salad watery.
- This salad tastes even better the next day and can be stored in the fridge for up to 3 days.
- To make vegan: omit eggs and use a vegan mayonnaise. Consider adding blended cashews for creaminess.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
- Diet: gluten free, low carb, paleo, vegetarian
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 302 kcal
- Sugar: 2 g
- Sodium: 323 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg