Ingredients30 m servings 116 cals
- Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.
- Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.
Per Serving: 116 calories; 7 g fat; 9.9 g carbohydrates; 4.8 g protein; 110 mg cholesterol; 269 mg sodium. Full nutrition
ReviewsRead all reviews 26
Really enjoyed this recipe. As my husband said, it is a crunchy potato salad without the potatoes. I used raw cauliflower rather than cooking it.
I really enjoyed this. It tastes just like egg salad but but the nutritional benefits of cauliflower. I make exactly as written and served with whole wheat pitas.
This salad is a nice change for something different. We didn't love the taste of the pickle relish in this dish. If you like it in potato and macaroni salad then you will like it in here. I s...
I am completely won over with this recipe! It is so easy, and scrumptious. I will never have to worry about what to do with extra cauliflower again.
I just finished making this and I am very pleased! I only added one green onion, as I'm not a huge fan, but it gives the salad a delicate flavor I am quite enjoying (:
A good substitute for potato salad. Used Sandwich Spread and may. Didn't add extra pickle relish. Love the crunch!