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.