Ingredients:

  • 1 medium head of cauliflower (about 4 cups, chopped into bite-sized florets)
  • 1/2 cup mayonnaise (preferably avocado oil mayo)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup diced dill pickles
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon chopped fresh parsley (or dill)
  • Salt and pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (optional, for garnish)

Instructions:

  1. Cook the Cauliflower: Bring a large pot of water to a boil. Add the cauliflower florets and cook for 5-7 minutes, until tender but not mushy. Drain well and rinse with cold water to stop the cooking process. Let the cauliflower cool completely.
  2. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, garlic powder, salt, and pepper until smooth.
  3. Assemble the Salad: Add the cooled cauliflower, diced celery, red onion, dill pickles, and chopped hard-boiled eggs to the bowl with the dressing. Gently toss to coat all the ingredients evenly.
  4. Chill and Serve: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with chopped parsley and a dash of paprika for color.

COOKING TIME: 5-7 minutes (for boiling cauliflower)
PREPPING TIME: 15-20 minutes (plus 30 minutes chilling time)
SERVINGS: 6

Nutritional Information (per serving):

  • Calories: 150 kcal
  • Fat: 12g
  • Protein: 4g
  • Carbohydrates: 5g
    • Fiber: 2g
    • Net Carbs: 3g
  • Sodium: 220mg
  • Cholesterol: 60mg

This Keto Cauliflower “Mac” Salad is a delicious low-carb twist on the classic pasta salad, using tender cauliflower florets instead of macaroni. It’s creamy, crunchy, and perfect for summer picnics or as a side dish for any keto meal!