| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
Ingredients
- 1 Pound cauliflower florets chopped into 1/2 inch pieces
- 1/2 Cup olive oil mayonaise or avocado oil (or make your own!), try to avoid a canola oil based one if possible
- 1 tspn yellow mustard
- 1 1/2 tspn fresh dill finely chopped
- 1/4 Cup dill pickle finely chopped
- 1 celery stalk finely chopped
- 1/4 Cup red onion chopped
- 1 Tbs pickle juice or other brine or apple cider vinegar would work too
- 6 hard boiled eggs sliced
- 1/4 tspn paprika for garnish *optional
Ingredients
|
Instructions
- Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
- Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside. Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
- Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat.
- Garnish with remaining sliced eggs and sprinkle with paprika.
Share this Recipe
Leave a Reply