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Cauliflower on its own can be a bit bland, so I added a little spice to this recipe by adding Colman’s Mustard. Mustard is always a staple in my home, and I usually have at least half a dozen different flavors on hand. It adds so much flavor to my dishes, and it also fits well into my low carb lifestyle.
Colman’s Mustard is spicy, but it’s a nose hot, not a throat hot. It doesn’t leave your lips feeling like they are on fire, but it has a nice amount of spice to it. It’s kind of like a mix between wasabi and cayenne pepper, and it’s delicious!
Spicy Cauliflower Potato Salad
Ingredients
- 2 cups cauliflower florets chopped into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- Salt pepper and paprika to taste
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Colman’s Mustard
- 2 hard-boiled eggs diced
- 2 tablespoons finely diced celery
- 2 tablespoons diced green onion
- bacon optional
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Instructions
- Preheat oven to 400 degrees F.
- Toss cauliflower, salt, pepper, paprika, and extra virgin olive oil in a bowl until cauliflower is well coated.
- Arrange cauliflower on a foil lined baking sheet and bake for approximately 22-24 minutes, until cauliflower is slightly browned and crispy. (I prefer baking my cauliflower instead of cooking it on the stove because it gets more moisture out of the cauliflower and keeps the salad from getting soggy.)
- Remove cauliflower from oven and allow it to cool.
- Transfer cauliflower to a medium-sized bowl and add hard-boiled eggs, celery and green onion.
- In a small bowl, combine mayonnaise, sour cream, Colman’s Mustard, and a dash of salt and pepper.
- Pour dressing over cauliflower mixture and toss until well combined.
- Cover cauliflower salad and place in refrigerator for at least one hour to allow the flavors to combine.
- Spicy Cauliflower Potato Salad
