First, a big thank you goes to Sarah Fragoso at Everyday Paleo for coming up with the original No Potato Salad made with cauliflower. Genius! Second, this recipe is another example of how I often mess up in the kitchen. One of the best parts of a good potato salad, for me, is the flavor of black olives throughout. And this one’s no exception. But wait! Do you see any black olives in the photo? No? That’s because I forgot to add them to the bowl before taking a photo of the final dish! Yep, it happens all the time. So take my word for it, because I added the olives post-photo session, and the salad was fantastic. And third, while I don’t usually make my own mayo because I don’t use it often, I will make a batch for this recipe. The flavor of fresh homemade mayo is well worth the extra prep time.
1 head cauliflower, cut into large florets
4 eggs, boiled, peeled, and chopped
½ cup diced dill pickle, or 1/3 cup dill pickle relish
3 stalks celery, diced
1 cup sliced black olives
½ cup chopped fresh cilantro
¼ cup diced red onion
1 clove garlic, minced
½ cup mayonnaise
2 tsp Dijon mustard
1 TBSP lime juice
½ tsp sea salt
Freshly ground black pepper to taste
Serves a crowd!
Steam the cauliflower florets for 5-7 minutes. They should be tender but not too soft.
Transfer the steamed florets to a medium-sized bowl, and refrigerate them until cool enough to handle, about 15 minutes.
Meanwhile, in a large bowl, combine the eggs, pickle, celery, olives, cilantro, onion, garlic, mayo, mustard, lime juice, sea salt, and pepper.
Remove the cooled cauliflower from the refrigerator, and chop it into bite-sized pieces. Add it to the rest of salad ingredients. Stir gently to combine.
Taste the salad, and add more salt and pepper if needed.
Store the salad in an airtight container in the refrigerator or a cooler until needed.
Add grilled shrimp, cooked bay shrimp, or diced chicken to the bowl, and make it a meal for the road!