Low-carb, high-fat, moderate-protein. Lacto-ovo vegetarian. Adapted from http://www.thekitchenismyplayground.com/2015/08/cauliflower-mock-potato-salad-recipe.html.


  • 1 small or ½ large head of cauliflower, broken into florets
  • 3 hard-cooked eggs*, peeled and chopped
  • 3 T. mayonnaise
  • 3 T. sour cream
  • ¼ c. dill pickle relish
  • 1 T. minced onion
  • 1 t. dry mustard powder
  • 1 t. sea salt
  • ½ t. black pepper 


  1. Steam-cook cauliflower over boiling water or in the microwave, about 3-5 minutes.
  2. Rinse with cold water to cool the cauliflower and halt further cooking. Cauliflower florets should be fork-tender but not mushy.
  3. Add remaining ingredients and mix together well.
  4. Let chill in refrigerator for at least 30 minutes to allow flavors to blend.

Servings: 8

Nutrition Information (per serving):

  • Calories 94
  • Carbohydrate 3 g
  • Fat 8 g
  • Fiber 1 g
  • Protein 4 g

*To make eggs easy to peel, start with a pot of boiling water and add cold eggs right out of the refrigerator. When eggs are cooked, place into a colander and rinse with cool tap water. Then cover the eggs with ice cubes and let sit until the eggs are thoroughly chilled. They will peel easily.