Low-carb salad with roasted cauliflower, dill pickles, eggs, and creamy tangy dressing, perfect for keto and summer meals.
# Ingredient list:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into bite-sized florets
02 - 2 celery stalks, diced
03 - 1/4 cup red onion, finely diced
04 - 1/2 cup dill pickles, diced
→ Dressing
06 - 1/2 cup mayonnaise (preferably sugar-free)
07 - 2 tablespoons sour cream
08 - 2 teaspoons Dijon mustard
09 - 2 teaspoons apple cider vinegar
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste
→ Fresh Herbs and Garnish
13 - 2 tablespoons fresh dill, chopped, plus extra for garnish
14 - 1 tablespoon chives, chopped (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat. Roast for 15 minutes until just tender and lightly golden. Transfer to a plate and cool completely.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10 minutes. Transfer eggs to ice water bath to cool, then peel and chop into bite-sized pieces.
04 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth and well combined.
05 - Add cooled cauliflower, celery, red onion, dill pickles, chopped eggs, dill, and chives to the dressing. Gently fold all ingredients together until evenly coated with dressing.
06 - Taste and adjust seasonings as needed. Refrigerate for at least 1 hour before serving to allow flavors to meld.
07 - Transfer salad to serving dish and garnish with additional fresh dill before serving.
