The traditional picnic aspect simply took a crispy, pickle-packed flip. And it’s dressed for the event. Steamed cauliflower will get tossed with creamy mayo, Dijon mustard, hard-boiled eggs, celery, recent dill, and loads of chopped pickles earlier than Quest Dill Pickle Chips carry the daring taste and crispy end. It’s creamy, tangy, savory, and significantly satisfying. This aspect dish brings a lot to the desk. Chill, serve, and watch it disappear.
Try the complete recipe beneath:
NUTRITIONAL INFO
CAULIFLOWER “POTATO” SALAD
Yields: 5 servings | Serving Dimension: 1/5 recipe
Energy: 270 | Protein: 9g | Fats: 20g | Web Carb: 6g
Whole Carb: 8g | Sugar: 3g
Substances
CAULIFLOWER “POTATO” SALAD
- 24oz cauliflower florets, steamed and cooled
- ½ cup mayonnaise
- 2 tbsp dijon mustard
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp floor pepper
- 3 tbsp chopped dill pickles
- 3 laborious boiled eggs, diced
- 2 tbsp celery, finely chopped
- 1 tbsp recent dill, chopped
- 1 bag Quest Dill Pickle Chips, crushed
Methodology
- Add the cauliflower to a big mixing bowl.
- Combine within the mayonnaise, mustard, paprika, salt and pepper.
- As soon as the cauliflower is evenly coated, combine within the remaining substances.
- Chill and serve.