Cauliflower Potato Salad

Cauliflower Potato Salad


  • 2 heads Cauliflower (cut into florets; about 10 cups)
  • 2 tablespoon Olive oil
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Black pepper
  • 1.5 cups Avocado mayonnaise
  • 1/4 cup Yellow mustard
  • 1 cup Dill pickles (diced)
  • 1 cup White onion (minced)
  • 1/2 cup Celery (diced)
  • 6 large Hard boiled eggs
  • 1 tablespoon Apple cider vinegar
  • Paprika (for topping)


  1. Preheat the oven to 375° F. Line 2 large  baking sheets with parchment.
  2. Dice the cauliflower into 1 inch cubes and toss with olive oil and salt and pepper. Spread onto the baking sheets in a single layer. Bake for 30 minutes (flipping halfway through) until the tops are just starting to turn golden. Let cool.
  3. While the cauliflower is baking hard boil your eggs.
  4. In a large bowl combine the remaining ingredients, add it the cauliflower and 4 diced eggs, toss to coat. Taste for salt and pepper and add more if needed. Layer the salad into a serving dish, thinly slice the remaining eggs and lay them across the top. Sprinkle with paprika, chill until ready to serve.

Detailed recipe and credit:
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