This is a sponsored post for Colman’s. All opinions are 100% my own.
Cauliflower seems to be all the rage lately, and I have totally jumped on the bandwagon! I use cauliflower in place of rice and potatoes all the time. I even recently made a cauliflower ‘hummus’. It was delicious, and surprisingly, very similar to regular hummus!
With summer just around the corner, I am now thinking about how to use cauliflower in my favorite summer salads. It’s such a versatile vegetable that can be used so many ways. I can’t wait to experiment with it some more and see what other fun recipes I can come up with.
I have always loved potato salad, but my husband and I have been eating low carb for over 6 months now, and our diet no longer includes potatoes. Not to worry, though, because cauliflower makes a great faux potato salad!
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!
- 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
- 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.
Spice up your summer dishes with Colman’s Mustard! Find lots of incredible recipes on their website here.