Low-carb salad with roasted cauliflower, dill pickles, eggs, and a creamy tangy dressing for fresh summer flavors.
# 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, 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:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on the prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly. Roast for 15 minutes until just tender with light golden edges. Remove and allow to cool completely.
03 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let stand for 10 minutes. Transfer eggs to ice water bath to cool completely, 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 the salad and adjust seasoning with additional salt and pepper as needed. Refrigerate for at least 1 hour before serving to allow flavors to meld.
07 - Transfer salad to serving dishes and garnish with additional fresh dill. Serve chilled.
