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Cauliflower “Potato” Salad
Prep Time
15 mins
 
Course: Side Dish
Servings: 4
Ingredients
  • 1/4 cup mayonnaise
  • 1 tablespoon olive oil
  • 1 teaspoon cider vinegar
  • 1 12 oz. package Green Giant® Riced Veggies Cauliflower , cooked, drained and cooled
  • 1 stalk celery , chopped
  • ¼ cup chopped red onion
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Combine mayonnaise, olive oil and vinegar in large bowl. 
  2. Stir Green Giant® Riced Veggies Cauliflower, celery, red onion and parsley. 
  3. Season to taste with salt and pepper.
Recipe Notes
  • To quickly cool the riced cauliflower, place in a colander and run under cool water. Drain well before using.
  • To make this Whole 30 compliant use a Whole 30 compliant mayonnaise.
  • If you want to add a little more flavor, I sometimes add a teaspoon or two of Dijon mustard, a sprinkle of garlic powder and/or a about 1/2 teaspoon of Penzey's Justice spice blend.