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.
Servings 4
Calories 111kcal
Ingredients
- 1 head cauliflower trimmed from stalk, cut into bite sized pieces
- 1 tbsp avocado oil
- 2 celery ribs chiopped
- 1 tsp. sea salt divided
- 3 tbsp tahini
- 3 tbsp apple cider vinegar
- 2-3 tbsp water
- 1 tsp. garlic powder
- 1 tsp. dried dill
Instructions
- 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
Video
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
Calories: 111kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Fiber: 1g
