This Dill Cauliflower Salad recipe is a great low carb option to replace potato salad for any outdoor BBQ. The tangy dill dressing pairs so nicely with the cauliflower and the bacon is an optional topping at the end, so you can please your meat-eating friends and vegetarian friends at the same time.
Salads, Side Dishes
Servings: 6to 8
1head cauliflowercut into bite size florets
salt and freshly ground black pepper
4slicesbaconcooked and crumbled (optional)
fresh dill for garnish
Bring a large pot of salted water to a boil. Boil the cauliflower for 5 minutes, until just tender. Drain and rinse the cauliflower with cold water and pat it dry with a clean kitchen towel.
Combine the mayonnaise, Dijon mustard, lemon juice, honey, celery seeds, and chopped dill in a bowl. Blend well and season with salt and freshly ground black pepper.
Place the cauliflower, celery and red onion in a large bowl. Stir in the dressing and toss to coat all the vegetables. Season with salt and freshly ground black pepper and chill until you are ready to serve.
Transfer the salad to a serving bowl and top with diced bacon (if desired).
Dill Cauliflower Salad
Amount Per Serving
Calories 228Calories from Fat 198
% Daily Value*
Saturated Fat 3g15%
Vitamin A 180IU4%
Vitamin C 53mg64%
* Percent Daily Values are based on a 2000 calorie diet.