Fauxtato Salad made from cauliflower

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Recipes

Fauxtato Salad

This Fauxtato salad is a fresh take on traditional potato salad. It replaces the potatoes with cauliflower for a healthier, low carb, and SCD option while providing a neutral base for all those potato salad flavors you know and love to shine.

Prep:

15 minutes

Cook:

15 minutes

4 servings

Easy

Save

Ingredients

For the Salad:

1 head of cauliflower, cut into bite size florets

1 TBSP olive oil

½ cup bacon, chopped, no sugar added (5-6 strips)

½ cup celery, finely diced

½ cup red onion, finely diced

⅛ cup chives, chopped

For the Dressing:

¾ cup mayonnaise (not containing additives or sugar)

2 TBSP pickles, chopped

½ tsp Dijon mustard

1 tsp apple cider vinegar

½ tsp salt

¼ tsp black pepper

For the Salad:

1 head of cauliflower, cut into bite size florets

1 TBSP (15 ml) olive oil

½ cup (115 g) bacon, chopped, no sugar added (5-6 strips)

½ cup (50 g) celery, finely diced

½ cup (50 g) red onion, finely diced

⅛ cup (4.8 g) chives, chopped

For the Dressing:

¾ cup (174 g) mayonnaise (not containing additives or sugar)

2 TBSP (30 ml) pickles, chopped

½ tsp (2.5 ml) Dijon mustard

1 tsp (5 ml) apple cider vinegar

½ tsp (2.5 ml) salt

¼ tsp (1.25 ml) black pepper

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Rating

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Dietary Therapies

SCD

mSCD

AIP

IBD-AID P3

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

Preheat the oven to 350°F.
Cut cauliflower into bite size florets.
Add to a bowl with olive oil to coat. Turn out onto a sheet tray into an even layer.
Roast for 25-30 minutes or until tender.
While roasting the cauliflower, bring a medium skillet over medium heat and fry up your bacon pieces.
Set aside to cool, then chop up.
Remove cauliflower from the oven to cool when finished cooking.
Add cauliflower and bacon to a large bowl and set aside. Add in celery, red onion, and chives.
In a food processor or small blender combine the mayo, pickles, Dijon, apple cider vinegar, salt and pepper.
Pulse/blend until the pickles are in small pieces.
Add dressing to the bowl with your cauliflower, toss to coat and serve immediately.
You could also refrigerate the salad for an hour or two if you prefer it to be colder. Enjoy!