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Whole30 Cauliflower Potato Salad
Cauliflower potato salad is the perfect healthy low carb side dish. This simple recipe is perfect or cookouts or weeknight meals! Made with a tahini dressing, this recipe is naturally dairy free, gluten free, vegan and Whole30 friendly.
Heat a large skillet or cast iron pan over medium high heat.
Add the chopped cauliflower stalks and cook until lightly browned (about 6-7 minutes, stirring occasionally). Add 1/2 tsp. of salt.
Add 2-3 tbs. of water and cover. Cook additional 5 minutes until softened slghtly (don't allow cauliflower to get too soft)
Remove cauliflower from heat and make the dressing in a small bowl.
Combine the remaining 1/2 tsp. salt, tahini, apple cider vinegar, 2 tbsp water, garlic powder and dried dill. If too thick, add another tablespoon of water.
Chop celery and add to the cauliflower. Pour dressing over cauliflower and celery. Mix well to coat.
You can refridgerate until needed, can be made up to 2 days before
Notes
Storage:Store in the fridge in an airtight container for up to 4 days. Meal prep:Make up to 2 days in advance for meal prep or before parties. Substitutions:
Tahini: You can also use almond butter, cashew butter or sunflower seed butter in place of the tahini.
Cauliflower: You can also use potatoes (not low carb) or even broccoli in place of cauliflower.
Apple cider vinegar: You can also use white wine vinegar or lemon juice.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
111
Fat
9
g
Carbohydrates
4
g
Fiber
1
g
Protein
2
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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