Cauliflower Potato Salad with Ham

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Cauliflower Potato Salad with Ham

Author: Michele Rosen [modified]

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 8 side dish servings [x3 for us]

Ingredients

1 large head cauliflower cut into florets

1 tablespoon olive oil or avocado oil

Sea salt and black pepper

5 slices nitrate free bacon  [bacon bits]

4 large eggs hardboiled, cooled, and chopped [optional: egg allergen]

2 stalks celery chopped

2 scallions white and green parts, thinly sliced

1 large dill pickle chopped

2 tablespoons dill pickle juice

1/2 cup homemade mayo (or store bought paleo mayo) [egg allergen, use egg free mayo]

3 tablespoons dijon mustard

1/2 teaspoon garlic powder

Sea salt and black pepper to taste

Fresh dill for garnish (optional)

*for meal add 1 lb ham diced/cubed cooked

Instructions

1. Preheat your oven 400°F and line two baking sheets with parchment paper.

Lay the bacon strips in a single layer on the first, and lay out the cauliflower florets on the second. Drizzle the cauliflower with the oil and sprinkle all over with sea salt and pepper, then toss to coat.

2. Place both baking sheets in the oven and cook the bacon for 17-19 minutes or until crisp, and the cauliflower for 25-30 minutes or until softened and beginning to brown.

Remove the from the oven and drain the bacon on paper towels. Allow to cool while you prepare the rest of the salad.

3. In a large bowl, combine the chopped eggs, celery, scallions, chopped pickle and pickle juice, mayo, mustard and garlic powder. Add the cooled cauliflower florets and crumble the bacon in the bowl. Gently toss the ingredients to combine.

4. You can serve the salad right away at room temperature, or cover and refrigerate for 20 minutes or so before serving. Garnish with a few extra sliced scallions and/or fresh dill. Enjoy!

Recipe Notes

*To hardboil eggs, place in a saucepan and cover with cold water.  Bring to a boil on the stovetop, and once boiling, turn off the heat and immediately cover the pan with a fitted lid.  Allow the eggs to sit that way for 16-18 minutes.  Drain and rinse with cold water.  Allow the eggs to cool long enough to handle them before peeling.