Cauliflower “Potato” Salad Recipe

By Personal Trainer, Megan Hinchley from ThrivePT

I was recently searching for some new salad recipes and came across this one, which I just had to try! This recipe is a great healthy alternative to a creamy potato salad. I tried it and now it is something I make regularly as a side to some protein. It will be a great salad to take to BBQ’s, with the Australian summer just around the corner!

Ingredients: 

• 1 head cauliflower
• Canola oil spray
• Salt and pepper to taste
• ½ cup low fat Greek yogurt
• 1tbsp dijon mustard
• 1tbsp honey
• 2tbsp fresh dill, chopped
• 1tbsp olive oil
• 1 garlic clove, crushed
• Juice of ½ lemon
• ½ red onion, diced
• 3 stalks celery, diced
• 4 hardboiled eggs, chopped

Directions: 

1. Preheat oven to 200˚C.
2. Slice cauliflower into small florets
3. Place cauliflower onto baking sheet and season with salt, pepper, and lightly spray canola oil over the top.
4. Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
5. In a large bowl, mix together the yoghurt, mustard, honey, dill, garlic and lemon juice .
6. Then combine, in the same bowl, the onion, celery and eggs. Set aside.
7. Once cauliflower is cooked, set aside and let cool slightly before adding to the bowl. Combine all ingredients together.

Enjoy!

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