Keto Potato Salad - ****

Very good, although next time I want to roast the cauliflower so that it doesn't retain as much water as boiled cauliflower.

Keto Potato Salad

Cauliflower:

1 head cauliflower, cut into bite-sized pieces

1 Tbsp avocado oil

1/2 tsp Himalayan salt

Freshly ground black pepper to taste

Salad Ingredients:

3 hard-boiled eggs, chopped

2 celery sticks, chopped

2 scallions, chopped

1 large dill pickle, chopped

Dressing:

1 cup Primal Kitchen Avocado Mayonnaise

1 Tbsp yellow mustard

1 Tbsp pickle juice

Himalayan Salt to taste

Freshly ground black pepper to taste

Smoked Paprika to taste

Preheat oven to 375 degrees F.

Toss cauliflower pieces with oil and season to taste with Himalayan salt and black pepper.

Line an extra-large baking sheet with parchment paper. Add cauliflower to baking sheet, making sure that there's some space between the pieces.

Roast for 30 minutes, stirring halfway through, until cauliflower pieces are tender and just starting to brown.

Cool cauliflower before continuing with the recipe.

To prepare the dressing, mix together mayonnaise, mustard, pickle juice, Himalayan salt, and black pepper. Mix until smooth and creamy.

To assemble the salad:

To a large bowl, add cooled cauliflower pieces, eggs, celery, scallions, and pickles; mix gently. Add the dressing, adjust seasonings, and sprinkle with smoked paprika.