Are you ready to transform your typical potato salad into a guilt-free delight? Dive into the world of flavor with our Low Carb Roasted Cauliflower Potato Salad! This dish is not only a fantastic alternative to traditional potato salad, but it’s also packed with wholesome ingredients that will keep your taste buds dancing and your waistline happy. In just 40 minutes, you can whip up a creamy, tangy, and utterly delicious salad that’s perfect for gatherings or a refreshing side dish any day of the week. Trust us, once you try this recipe, you’ll wonder why you ever settled for the classic!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the cauliflower head thoroughly and pat dry with paper towels. Chop the cauliflower into uniform bite-sized florets, ensuring they are roughly the same size for even roasting.
- Spread the cauliflower florets on the prepared baking sheet in a single layer. Drizzle lightly with olive oil and season generously with salt and freshly ground black pepper.
- Roast the cauliflower in the preheated oven for 20-25 minutes, turning once halfway through cooking. The florets should be golden brown and slightly crispy on the edges, indicating caramelization.
- While the cauliflower is roasting, prepare the dressing. In a medium mixing bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well combined.
- Finely slice the green onions, separating the white and green parts. Set aside for garnishing.
- Once cauliflower is roasted, remove from oven and let cool for 5-10 minutes at room temperature to prevent wilting the dressing.
- Transfer the roasted cauliflower to a large serving bowl. Pour the prepared dressing over the cauliflower and gently toss to coat evenly.
- Sprinkle the sliced green onions over the salad. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately while still slightly warm, or chill in the refrigerator for a cold salad option. The salad can be stored in an airtight container for up to 3 days.
Tips
- Uniform Florets: For even roasting, make sure to chop the cauliflower into uniform bite-sized florets. This ensures that they cook evenly and achieve that perfect golden-brown color.
- Don’t Skip the Seasoning: Generously season your cauliflower with salt and freshly ground black pepper before roasting. This step is crucial for enhancing the flavor of the salad.
- Cooling Time: Allow the roasted cauliflower to cool for about 5-10 minutes before adding the dressing. This prevents the dressing from wilting and helps maintain a fresh texture.
- Customize Your Dressing: Feel free to experiment with the dressing! Add a splash of lemon juice for extra tang or a pinch of garlic powder for added depth of flavor.
- Serving Suggestions: This salad is delicious warm or chilled. If you prefer a cold salad, let it sit in the refrigerator for a bit after mixing in the dressing.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. This salad makes for a great meal prep option!
Nutrition Facts
Calories: 135kcal
Carbohydrates: 8g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 10mg
