Cauliflower “ Potato ” Salad
Photo by Jennifer Meachum , RDN , LD
PERFECTLY PATRIOTIC
Cauliflower “ Potato ” Salad
4 cups cauliflower florets 1 Tbsp olive oil ½ cup celery , finely chopped ½ cup red onion , finely chopped 1 Tbsp Dill relish 2 large eggs , hard-boiled , chopped
Dressing ½ cup light mayonnaise ½ cup light sour cream 2 Tbsp skim milk 2 tsp mustard ¼ tsp salt ½ tsp pepper ¼ tsp celery seed
Directions
1 . Toss cauliflower florets with olive oil in medium bowl .
2 . Roast cauliflower in an air fryer at 400 degrees for 10 minutes shaking basket after 5 minutes . Cauliflower should be fork tender and crispy on the outside . Set aside to cool .
3 . Place roasted cauliflower in a large bowl . Gently stir in celery , onion , and relish . Set aside . 4 . In a small bowl , mix dressing ingredients until blended . 5 . Stir dressing into cauliflower mixture . Gently fold in hard-boiled eggs . 6 . Refrigerate until ready to serve . * If using an oven instead of an air fryer , preheat the oven to 400 degrees . Lay cauliflower on a baking sheet in a single layer , and bake for 15 to 20 minutes .