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This Cauliflower "Potato" Salad Is Low-Carb And Delicious

Is it almost picnic season?

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Cauliflower "Potato" Salad

Servings: 6-8

Servings: 6-8

Here's a video showing you how to make it:

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1 head cauliflower

Salt and pepper to taste 2 tablespoons olive oil


1⁄2 cup Greek yogurt

1 tablespoon dijon mustard 1 tablespoon honey

2 tablespoons dill, chopped 1 tablespoon olive oil

1 garlic clove, crushed Juice of 1⁄2 lemon

1⁄2 red onion, diced

3 stalks celery, diced

3 hard­boiled eggs, chopped


1. Preheat oven to 400 ̊F/200 ̊C.

2. Slice cauliflower into small florets.

3. Place cauliflower onto baking sheet and season with salt, pepper, and olive oil. Bake in

preheated oven for 25 minutes or until lightly browned and a bit crispy.

4. In a large bowl, combine all dressing ingredients. Set aside.

5. Once cauliflower is cooked, set aside and let cool slightly before adding to the yogurt


6. Garnish with more freshly chopped dill before serving.

7. Enjoy!


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