LOW-CARB CAULIFLOWER AND TURNIP 'POTATO' SALAD

Low-Carb Cauliflower and Turnip 'Potato' Salad image

You can flavor the 'sauce' to taste. I avoided relish due to the sugar content. Whether you add paprika, dill, or relish, the key to this low-carb recipe is the combination of cauliflower and turnips.

Provided by Drew Padgett

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 1h30m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound turnips, cut into bite-sized pieces
2 tablespoons extra-virgin olive oil, divided
1 pound cauliflower florets
½ cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon white vinegar
1 ½ teaspoons garlic salt
1 sprig fresh dill, chopped, or to taste
black pepper to taste
5 hard-boiled eggs, diced
½ cup chopped onion

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine turnips and 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.
Roast in the preheated oven until browned and crisp, 30 to 35 minutes.
Combine cauliflower and remaining 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.
Roast in the hot oven until lightly browned on all sides, 20 to 25 minutes.
Mix mayonnaise, mustard, vinegar, garlic salt, fresh dill, and black pepper together in large bowl. Toss roasted turnips and cauliflower, eggs, and onion into the sauce. Refrigerate before serving, about 20 minutes.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 11.7 g, Cholesterol 183.6 mg, Fat 23.9 g, Fiber 3.7 g, Protein 8 g, SaturatedFat 4.2 g, Sodium 741.2 mg, Sugar 6 g