Faux-Tato Salad Recipe

Now that the ☀️ has finally decided to make an appearance, we’ve been craving all things BBQ!

There’s nothing that says summer quite like a backyard barbecue with all the smoky scents, sounds of kids playing in the sprinklers, and great conversation with loved ones.

It wouldn’t be summer without burgers, steaks and all the fixins, #amiright?

But with the soul-filling good times and traditions comes the ever-present struggle to enjoy the moments without ruining our progress toward better health. ♥️ And barbecues and potlucks make it just SO hard to stay on track.

Potato salad, pasta salad, fruit salad, s’mores and cakes and cookies, gosh did you notice there wasn’t a single mention of vegetables in that list? 😂

One of my favorite things to do since I began my own clean eating journey is to experiment with healthier versions of my favorite foods. I can’t take the credit for this one, my mama beat me to the punch, but since I learned all my cooking skills from her I’ll just go right ahead and enjoy the spoils!

The recipe for this super delicious Faux-tato Salad is one you need to try, save, and try again. I have a feeling it’s going to become a staple in your summer meal plans!

Faux-tato Salad

1 head cauliflower, chopped, cooked and cooled

3-4 dill pickles, diced

6 hard-boiled eggs, chopped

1/2 red onion, diced

1-2 large celery ribs, diced

1 cup olive oil based mayonnaise

1/2 cup yellow mustard

1/3 cup dill pickle juice

Salt, pepper, paprika – to taste

Start by cooking the cauliflower. Place it in a large, microwave safe bowl, and cook for 6-8 minutes on high. Do not add water or cover, just cook it dry. It should be fork-tender but not mushy. You still want a little bit of crunch. When it’s finished, either place in the refrigerator until cool, or you can spread it out on a tray and place in the freezer to cool faster.

Meanwhile, place pickles, eggs, onion and celery in large mixing bowl. Sprinkle liberally with salt, pepper and paprika.

In medium mixing bowl, combine mayo, mustard, and pickle juice. Stir until well-combined. Taste and adjust until you love it – I swear it’s different every time I make it. Last night we added a touch more mustard.

When cauliflower is done cooling, add it to the egg mixture and toss. Pour sauce over cauliflower and stir until well-combined. At this point you can taste again and adjust seasoning if necessary.

That’s it! How freaking easy is that? Now you’ll be enjoying a summer favorite while still loading up on some extra (and hidden) veggies! This was a hit with even my picky kids. If you have your own potato salad recipe, feel free to use that with cauliflower in place of potatoes!