06 13 2021

Today is a get together at my dad’s house for an early Father’s Day, as he’ll be out of town next weekend. My dad’s text went like this: we’ll be making chicken and real potato salad, to which I replied: sounds good! I’m keto so will be bringing asparagus salad and keto potato salad. Here is the recipe: https://www.eatingwell.com/recipe/279561/cauliflower-potato-salad/

Here is how I made it:

1 head cauliflower chopped into florets

2 Tbsp olive oil

1/2 cup sliced scallions

1/2 cup mayonnaise

1 Tbsp Dijon mustard

sprinkle ground black pepper

Coat chopped cauliflower w olive oil and cook 450 degrees F 20 minutes. Let cool 15 minutes.

After cooled put cauliflower in a large bowl. Add scallions, mayo, mustard, and pepper. Stir well.

Cover and refrigerate for one day before serving.

*Lessons learned: do not overcook the cauliflower. When it’s overcooked, the texture does not mimic a potato, but rather is softer and does not keep well as leftovers. I let the cauliflower cool in the oven which burned the edges and my sister asked me if there was meat in it as a result of the discoloration.

Author: consingas

Hello, my name is Hilary, and I'm not exactly sure why, but I often find myself wondering about the many mysteries of life. Throughout my life, I have learned that life is exciting when perceived as infinite refactoring for discovery and enjoyment. That being said, I enjoy learning about the existential crises of others and the creative strategies people use to achieve goals through barriers, challenges, and obstacles.

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