Cauliflower "Potato Salad"

Name: Cauliflower "Potato Salad"
Yield: 6
Ingredients: 1 head cauliflower; salt, to taste; pepper, to taste; 2 tablespoons olive oil; 3 eggs, hard-boiled, chopped; 3 stalks celery, diced; ½ red onion, diced; ½ cup greek yogurt; 1 tablespoon dijon mustard; 1 tablespoon honey; 2 tablespoons dill, chopped; 1 tablespoon olive oil; 1 clove garlic, crushed; ½ lemon, juiced

Recipe by Kwesi James from tasty.co

Sides

Ingredients

6 servings

•

1 head cauliflower
•

salt, to taste
•

pepper, to taste
•

2 tablespoons olive oil
•

3 eggs, hard-boiled, chopped
•

3 stalks celery, diced
•

½ red onion, diced

•

½ cup greek yogurt
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1 tablespoon dijon mustard
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1 tablespoon honey
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2 tablespoons dill, chopped
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1 tablespoon olive oil
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1 clove garlic, crushed
•

½ lemon, juiced

Instructions

Preheat oven to 400˚F (200˚C).
Slice cauliflower into small florets.
Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.
Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
In a large bowl, combine all dressing ingredients. Set aside.
Once cauliflower is cooked, set aside and let cool slightly.
Dice eggs, onion, and celery.
In a large bowl, combine cauliflower, eggs, onion, celery, and dressing.
Garnish with more freshly chopped dill before serving.
Enjoy!