submitted by Sara on April 22, 2019
contains mustardcontains celerycontains animal productscontains eggscontains sulfite


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For the cauliflower
7⅚ cups Cauliflower, raw
1 tbsp Olive Oil
½ tsp Salt, Kosher salt, table salt
¼ tsp Pepper, black, ground
For the sauce
¾ cup Avocado Oil Mayonnaise
contains mustardcontains animal productscontains eggscontains sulfite
2 tbsp Mustard
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1½ tsp Apple Cider Vinegar
For the rest of the salad
3  (ea. 1.76 oz) Egg, large
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½ cup Dill Pickles, cucumbers
⅓ cup Onions, white or yellow, raw, chopped
½ cup Celery, raw, chopped
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1 tbsp Parsley, fresh, chopped
48.99 ozaltogether (view nutrition facts)


  1. Serving size:
    8.20 oz (calculated)
    Notes: 1 1/4 cup of cauliflower salad
  2. Temperature: 375 °F

    The cauliflower

  1. Break the cauliflower into bite-sized florets.
  2. Coat the florets with some olive oil and season them with salt and pepper.
  3. Spread the cauliflower on a baking tray lined with parchment paper.
  4. Bake until the tops start to brown, about 15 minutes.
  5. The sauce

  6. In a large bowl, mix together the mayonnaise, mustard and apple cider vinegar.
  7. Season to taste.
  8. Putting it all together

  9. While the cauliflower is in the oven, hard boil the eggs with your preferred method.
  10. Let cool, peel and dice the eggs.
  11. Dice the pickles, celery and onion.
  12. Toss the cauliflower, pickles, onion, celery and eggs in the sauce.
  13. Sprinkle with some fresh, chopped parsley.
  14. Chill until ready to serve.
  15. Hard-boiled eggs

  16. We like to bring a bit of water to a boil in a pot, about 1/2 in (1.25 cm) high. Then add the raw eggs, cover with a lid and steam for 8 to 10 minutes. Drain the hot water and fill the pot with cold water. Drain, then crack each egg on the top and bottom and fill the pot with cold water again. Let sit until the eggs have cooled down. Now crack the sides of the eggs, too. The shell should slip off easily.
  17. Meal prep tip

  18. You can store the salad in an airtight container in the fridge for up to 2 days.

Nutrition Facts

  • Calorie count
    298 kcal
  • % of calories by macros
    Fat80.5 %240 kcal27 g
    Net Carbs7.7 %23 kcal5.7 g
    Dietary Fiber2.3 %7 kcal3.5 g
    Protein9.4 %28 kcal7 g
  • Approx. WW SmartPoints™
  • Cholesterol 144.9 mg
  • Sodium 501.6 mg
  • Fat 26.9 g
    • Saturated Fat 4.1 g
    • Trans Fat 0 g
  • Carbohydrates 9.2 g
    • Dietary Fiber 3.5 g
    • Total Sugars 3.5 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 7 g
  • Calcium 68.7 mg
  • Iron 1.4 mg
  • Magnesium 30.1 mg
  • Potassium 523.5 mg
  • Zinc 0.9 mg
  • Vitamin A (Retinol Equivalents) 63.8 mcg
  • Vitamin B12 0.3 mcg
  • Vitamin C 69.9 mg
  • Folate 105.9 mcg
    • Folic Acid 0 mcg