My new favorite keto recipe!!! Used the below as a base, but tweeked it to my tastes. I recplaced celery (which I hate) and red onion, with radish and green onion. Everyone raved about it, including those that aren’t keto. Unlike a lot of keto replacment recipies, it doesmt seem like you lose anything, it might even be better then the real thing!
FOR THE SALAD
▢1 medium cauliflower chopped into bite sized florets
▢1 teaspoon salt
▢1 teaspoon pepper
▢2 tablespoons olive oil
▢1/2 large red onion finely chopped
▢3 stalks celery finely chopped
▢3 hard boiled eggs chopped
▢2 large dill pickles finely chopped
FOR THE DRESSING
▢1/2 cup mayonnaise
▢2 tablespoons Dijon mustard
▢1 tablespoon pickle juice
▢2 tablespoons dill finely chopped
Instructions
Preheat the oven to 200C/400F. Add your chopped cauliflower, sprinkle with salt and pepper and drizzle with the olive oil.
Bake the cauliflower for 20-25 minutes, until lightly brown and tender. Remove from the oven and let it cool to room temperature.
In a small bowl, combine the dressing ingredients and whisk until smooth.
Once the cauliflower has cooled, add it to a bowl with the chopped onion, celery, pickles, and boiled eggs. Mix through the dressing. Sprinkle with the chopped dill and serve immediately.
Notes
TO STORE: Leftovers should be stored in the refrigerator, covered, for up to 3 days.
TO FREEZE: Place the salad in an airtight container and store it in the freezer for up to 2 months.
TO MAKE AHEAD: Prepare the salad and the dressing separately up to 2 days in advance. When ready to serve, add the dressing over the salad.
Nutrition
Serving: 1serving
Calories: 186kcal
Carbohydrates: 6g
Protein: 8g
Fat: 14g
Sodium: 802mg
Potassium: 331mg
Fiber: 3g
Vitamin A: 248IU
Vitamin C: 36mg
Calcium: 52mg
Iron: 1mg
NET CARBS: 3g
by Itchy_Restaurant_707