Our Refreshing Cauliflower Summer Salad is an excellent low-carb, keto friendly alternative to traditional potato salad using roasted cauliflower. Tangy dill pickle juice and creamy avocado mayo come together for an incredible, flavorful dressing that ties together the fresh and satisfying crunch of...
Preheat the oven to 400°F (200°C). While the oven is heating, toss the cauliflower florets in olive oil and sprinkle with salt and black pepper.
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Spread the seasoned cauliflower evenly on a baking sheet lined with parchment paper.
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Roast in the preheated oven for around 20 minutes, turning halfway through to ensure even cooking, until they are fork tender and golden around the edges.
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While the cauliflower is roasting, prepare the dressing. In a large bowl, combine the avocado mayonnaise, Dijon mustard, and dill pickle juice. Whisk together until well blended.
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Let the roasted cauliflower cool for a few minutes before adding them into the large bowl containing the dressing.
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Add in the chopped celery, red onions, dill pickle and hard-boiled eggs to the bowl.
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Toss gently to ensure every ingredient is coated with the dressing.
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Check for seasoning and adjust with more salt and black pepper if required. Garnish with a sprinkle of paprika before serving.