Loaded Mock Keto Potato Salad

Ingredients

• 1 large head cauliflower, trimmed and cut into small florets
• 2 tablespoons olive oil, butter or ghee
• Sea salt and ground black pepper
• 5 slices bacon, cooked crisp and chopped
• 3 green onions, chopped
• 2 large hardboiled eggs, rough chopped
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup mayonnaise, more for a creamier salad (get my recipe here)
• 1/3 cup sour cream
• 3 tablespoons chopped dill pickles
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder, to taste
• 1/4 teaspoon paprika (I use this brand of spices)

Instructions

1. 1

   Preheat the oven to 400° F.

2. 2

   Spread the cauliflower florets in a single layer across a rimmed baking sheet. Drizzle the olive oil over top and season generously with salt and pepper.

3. 3

   Roast for 25 minutes or until tender and golden brown. Remove from the oven and allow to cool.

4. 4

   Transfer the cauliflower to a large mixing bowl. To the bowl add the bacon, green onions, eggs, cheese, mayonnaise, sour cream, pickles, Dijon mustard, garlic powder and paprika. Mix until all ingredients are well combined.

5. 5

   Refrigerate for one hour, up to overnight before serving.