This cauliflower potato salad is the perfect keto and paleo dish to bring to a cookout this summer! It is packed full of flavor, but with far fewer carbs than traditional potato salad!
Preheat the oven to 400 degrees.
Cut the cauliflower head into small florets.
Place the chopped cauliflower onto a baking sheet and drizzle olive oil on top.
Salt and pepper to taste and place in the oven.
Cook the cauliflower for 20-25 minutes, or until it begins to lightly brown.
Remove the cooked cauliflower from the oven and allow to cool.
While the cauliflower is cooling, chop the other veggies and set them aside.
Next, prepare the sauce/dressing. To do this, combine all of the sauce ingredients in a medium bowl and combine well.
Stir in the chopped cauliflower and other chopped veggies until fully coated in the sauce.
Store your cauliflower potato salad in an airtight container in the fridge, serve, and enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
