Low-Carb Cauliflower and Turnip 'Potato' Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 287 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Combine turnips and 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.

Step 3

Roast in the preheated oven until browned and crisp, 30 to 35 minutes.

Step 4

Combine cauliflower and remaining 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.

Step 5

Roast in the hot oven until lightly browned on all sides, 20 to 25 minutes.

Step 6

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.