Potato Salad…Twisted!

So if you know me you know I looooove potatoes. It’s a problem. I especially love potato salad, but recently I came across a recipe that really seemed intriguing! Subbing cauliflower for the potatoes, and a scratch made dressing from greek yogurt! I was a little skeptical at first, but it really turned out great! For my recipe, instead of honey I used agave syrup and I used carrots instead of celery (just personal preferences). Just a heads up though, 1 medium head of cauliflower made A LOT of salad. My husband doesn’t like cauliflower, so I basically ate off this for a week, but it held well and tasted great each day! Try it for yourself and enjoy!
IMG_2342IMG_2341Here is the recipe from Tasty:
Published on Jul 21, 2016

INGREDIENTS

1 head cauliflower
Salt and pepper to taste
2 tablespoons olive oil

Dressing
½ cup Greek yogurt
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons dill, chopped
1 tablespoon olive oil
1 garlic clove, crushed
Juice of ½ lemon
½ red onion, diced
3 stalks celery, diced
3 hardboiled eggs, chopped

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. Slice cauliflower into small florets.
3. Place cauliflower onto baking sheet and season with salt, pepper, and olive oil. Bake in
preheated oven for 25 minutes or until lightly browned and a bit crispy.
4. In a large bowl, combine all dressing ingredients. Set aside.
5. Once cauliflower is cooked, set aside and let cool slightly before adding to the yogurt
dressing.
6. Garnish with more freshly chopped dill before serving.
7. Enjoy!

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