Dill Cauliflower Salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
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.
Course:
Side Dishes, Salads
Cuisine:
American
Keyword:
Vegetarian, Lunch
Servings: 6 to 8
Calories: 228 kcal
Ingredients
- 1 head cauliflower cut into bite size florets
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 lemon juiced
- 1 teaspoon honey
- ½ teaspoon celery seeds
- ¼ cup fresh dill chopped
- salt and freshly ground black pepper
- 3 stalks celery diced
- ¼ red onion chopped
- 4 slices bacon cooked and crumbled (optional)
- fresh dill for garnish
Instructions
-
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).
Recipe Video
Nutrition Facts
Dill Cauliflower Salad
Amount Per Serving
Calories 228
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g15%
Cholesterol 12mg4%
Sodium 267mg11%
Potassium 327mg9%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 180IU4%
Vitamin C 53mg64%
Calcium 36mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.