Cauliflower Salad

Makes approximately: 4 servings 

Total time: 25mins

A lower carb healthier version of my potato salad. Perfect for picnics and summer barbecues. Cauliflower is a versatile vegetable, fibre rich and high in Vitamins B and C resulting in a nutrient dense gluten free salad to stabilize blood glucose levels.

Ingredients:

  • 1 cauliflower head 
  • 2 stalks celery, diced 
  • 1 small red onion, finely chopped 
  • 1 tablespoon fresh or dried parsley, finely chopped 
  • 1 teaspoon dried dill 
  • 4 boiled eggs, chopped 
  • ½ teaspoon salt 

Mayonnaise ingredients: 

  • 1 egg yolk 
  • ¾ -1 cup olive oil 
  • ½ lemon, squeezed juice 
  • 1 teaspoon mustard, whole or Dijon 
  • Pinch salt

Method: 

  1. Chop cauliflower into florets 
  2. Roast in oven until tender on 180 degrees Celsius, allow to cool
  3. Add celery, onion, herbs and eggs 
  4. To make mayonnaise: to large jar add egg yolk, salt and lemon juice. Start blending with electric whisk or similar. Drizzle very slowly olive oil until thick and creamy, add mustard and mix. 
  5. Put everything in serving bowl and combine. Top with extra fresh herbs.