Fresh, traditional summer dishes are something that we all crave in the heat of summer. The traditional summer favorites can be difficult to achieve in Paleo diets so here is my take on potato salad, using roasted cauliflower in place of potato and with roasted garlic and paleo mayo…

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And now for the recipe:

Roasted Cauliflower “Potato” Salad
 
Prep time
Cook time
Total time
 
Serves: 10-12
Ingredients
  • 1 ½ head cauliflower, cut into bite sized pieces
  • cold pressed extra virgin olive oil to drizzle
  • 3 hard boiled, free range, organic farm eggs, diced
  • ½ c. diced red onion
  • ¼ c. thinly sliced green onion including the stems
  • 1 c. diced cucumber
  • 1 c. diced red bell pepper
  • 1 c. finely diced celery
  • ¼ c finely chopped fresh parsley
  • 1 c. paleo mayo (recipe below)
  • ½ t apple cider vinegar
  • 1 ½ tbs fresh dill, finely chopped
  • 1 t. smoked paprika
  • 1 t. pink Himalayan salt or more to taste
  • Freshly ground black pepper
Instructions
  1. Mix the paleo mayo dill, ½ t smoked paprika, salt and pepper to taste and ½ t. of apple cider vinegar. Place in refrigerator to allow flavors to blend.
  2. Preheat the oven to 425. Cut the cauliflower into bite sized pieces. Place on a shallow roasting pan and drizzle with olive oil, a teaspoon of salt and freshly ground black pepper to taste. Place in the oven and roast for approx. 30 minutes, turning once at after 15 minutes, until cauliflower is light golden brown and al dente to the bite.
  3. Let the cauliflower cool to room temp, or place in the refrigerator until close to room temp. Mix in the veggies, parsley and mayo mixture. Once fully incorporated, gently fold in the diced eggs.
  4. Salt and pepper to taste and sprinkle with the remaining smoked paprika. Can be chilled or served immediately.
Click here for the Paleo Mayonnaise Recipe