I love potatoes...like I am a third generation American from Ireland (father’s side)...love potatoes! So when summer time comes around, potato salad is a regular feature in our home.
However, in working to clean up the way that I eat a bit, I was in search of an alternative.
While potatoes are a great source of carbs, I was looking for a way to cut back on them a bit.
Again, nothing wrong with potatoes, and nothing wrong with carbs. For me, I needed this recreation of my favorite summer dish.
You can watch my son and I recreate this dish to see for yourself how it works.
2 medium sized Cauliflower Heads
Oil of choice (for roasting cauliflower..we use Olive Oil or Avocado Oil)
8 to 10 slices of bacon, cooked and crumbled
4-6 hard boiled eggs
Salt and Pepper
21 Seasoning Salute (optional)
½ c Mayo (we use Primal Brand or make our own)
Random splash of Pickle Juice
½ c or more of Mustard
¼ c of Relish
Smoked Paprika (also optional)
Pre-heat oven to 425 degrees F
Chop up cauliflower into pieces and place on a parchment lined sheet pan
Drizzle oil over the cauliflower and season with salt, pepper, and 21 Seasoning Salute
Roast in oven for 30 to 40 minutes to desired roastedness...not a word, but it is today!
Cooking and crumble bacon
Chop up Hard boiled eggs (we love making ours in a instant pot)
Mix together all remaining ingredients but the paprika in a bowl
Once the cauliflower is done, allow it to cool down for 15 to 20 minutes
Once cooled, add cauliflower, bacon, and hard boiled eggs together in a bowl with your sauce
Mix until everything has an even covering of sauce
Then sprinkle paprika on top if you are choosing to use it
This recipe is great for anyone who is low carb, keto, Whole 30, or just looking for another way to enjoy cauliflower.
Whole 30 was the way I figured out what foods served my body and which ones did not. If Whole 30 is something you are considering, grab my free guide for 4 Reasons to Give Whole 30 a Shot.