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Cauliflower "Potato" Salad

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"Loaded with bacon, pickles, and dill, this cauliflower salad is better than potato salad."
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Ingredients

2 h 20 m servings 250
Original recipe yields 6 servings

Directions

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  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender-crisp, 3 to 5 minutes.
  2. Place cauliflower into a large mixing bowl and place in the refrigerator to chill for 2 hours.
  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
  4. Add bacon, eggs, Cheddar cheese, mayonnaise, onion, dill, mustard, salt, and pepper to the bowl of cauliflower and stir well to combine. Serve immediately.

Nutrition Facts


Per Serving: 250 calories; 19.4 9.2 11.5 97 639 Full nutrition

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