If potato salad has always been your thing, but you’re feeling more carb-conscious this year, this is your perfect swap. This fauxtato salad uses just six simple ingredients, yet it delivers real flavor and satisfaction. Roasted cauliflower gets tender in the oven, developing that savory, comforting bite. Toss the cauliflower with a dressing made from avocado oil mayo, relish, and Dijon. Then, add in crunchy celery and red onion for a bit of extra crunch and flavor.
On the 1:1:1 Diet, this counts as your fat, making it an easy fit on a balanced plate.
INGREDIENTS:
• 1 large head of cauliflower, chopped into florets (about 6 cups)
• 2 tablespoons avocado oil
• 2 cups finely chopped celery (add more if you like extra crunch)
• 1/2 cup finely diced red onion
• 1/2 cup avocado oil mayonnaise
• 1/4 cup relish
• 1/4 cup Dijon mustard
INSTRUCTIONS:
• Preheat the oven to 350°F.
• Spread the cauliflower florets on a parchment-lined baking sheet and drizzle with avocado oil.
• Bake for about 20 minutes, until tender and lightly golden.
• While the cauliflower roasts, whisk together the mayonnaise, relish, and Dijon mustard until smooth.
• Let the cauliflower cool slightly, then transfer to a large bowl.
• Toss with the dressing until evenly coated.
• Fold in the celery and red onion.
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