Gluten Free “Potato” Salad With Cauliflower
Cauliflower is a versatile vegetable that can be used as a substitute for potatoes in many dishes, making it a great option for those following a gluten-free or low-carb diet.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 500 gram Cauliflower
- 2 stalk Celery
- 1 small Red Onion
- 2 tablespoon Fresh Dill
- 3 tablespoon Olive Oil
- 2 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Cut the cauliflower into small florets and steam until tender. Let it cool.
- Chop the celery, red onion, and fresh dill.
- In a large mixing bowl, combine the cauliflower, celery, red onion, and fresh dill.
- In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
- Pour the dressing over the cauliflower mixture and toss to coat evenly.
- Cover the bowl and let the salad rest in the refrigerator for at least 30 minutes.
- Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 4g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.