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Cauliflower Potato Salad Recipe

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This recipe for Cauliflower Potato Salad is from The Bambrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head cauliflower
Salt and pepper to taste
2 tablespoons olive oil
For the dressing:
½ cup Greek yogurt
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons dill, chopped
1 tablespoon olive oil
1 garlic clove, crushed
Juice of ½ lemon
½ red onion, diced
3 stalks celery, diced
3 hardboiled eggs, chopped
Directions:
Directions:
1. Preheat oven to 400˚F/200˚C.

2. Slice cauliflower into small florets.

3. Place cauliflower onto baking sheet and season with salt, pepper, and olive oil.

4. Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.

5. In a large bowl, combine all dressing ingredients. Set aside.

6. Once cauliflower is cooked, set aside and let cool slightly before adding other ingredients and yogurt dressing.
Number Of Servings:
Number Of Servings:
4-5

 

 

 

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