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.
Take a look at the total recipe beneath:
NUTRITIONAL INFO
CAULIFLOWER “POTATO” SALAD
Yields: 5 servings | Serving Dimension: 1/5 recipe
Energy: 270 | Protein: 9g | Fats: 20g | Web Carb: 6g
Complete Carb: 8g | Sugar: 3g
Components
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 onerous boiled eggs, diced
- 2 tbsp celery, finely chopped
- 1 tbsp recent dill, chopped
- 1 bag Quest Dill Pickle Chips, crushed
Technique
- 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 components.
- Chill and serve.