KETO CAULIFLOWER SALAD

INGREDIENTS

• 1/2 Teaspoon Pepper
• 1/2 Small Red Onion chopped
• 1 Bell Pepper chopped, I used ½ red bell pepper + ½ green bell pepper
• 1/2 Cup Celery chopped
• 1 Small Head of Cauliflower* cut into small “elbow macaroni” sized pieces
• 1 Cups Mayonnaise** or low carb Greek yogurt
• 3/4 Cup Heavy Cream use ½ cup full fat coconut milk if paleo
• 1/4 Cup Apple Cider Vinegar
• 1/2 Tablespoon Paprika
• 1/2 Teaspoon Dry Mustard
• 1/2 Teaspoon Garlic Powder
• 1 Teaspoons Salt
  

INSTRUCTIONS

1. Steam your cauliflower florets for about 10 minutes, or until they’re just tender, but not too soft.
2. Once cooked, place in a colander to drain as much liquid as possible. I let them sit there for about 30 minutes to release as much liquid as possible — alternatively you can gently wrap them in a kitchen towel.
3. In a medium bowl, whisk together the Greek yogurt (or mayo), heavy cream, vinegar, paprika, dry mustard, garlic powder salt and black pepper until smooth.
4. Source Blog>>https://www.thelittlepine.com/cauliflower-salad-pasta-salad-substitute/

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