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Prep Time:15 minsAdditional Time:25 minsTotal Time:40 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:25 minsTotal Time:40 minsServings:8Yield:8 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8cupscauliflower florets (1 1/2- to 2-inch pieces)2tablespoonsextra-virgin olive oil½cupthinly sliced scallions½cupmayonnaise3tablespoonsdill pickle relish2tablespoonschopped fresh flat-leaf parsley1 ½tablespoonscoarse Dijon mustard½teaspoonground pepper3hard-boiled eggs, coarsely chopped
Cook Mode(Keep screen awake)
Ingredients
8cupscauliflower florets (1 1/2- to 2-inch pieces)
2tablespoonsextra-virgin olive oil
½cupthinly sliced scallions
½cupmayonnaise
3tablespoonsdill pickle relish
2tablespoonschopped fresh flat-leaf parsley
1 ½tablespoonscoarse Dijon mustard
½teaspoonground pepper
3hard-boiled eggs, coarsely chopped
DirectionsPreheat oven to 450 degrees F. Toss cauliflower and oil together on a rimmed baking sheet; spread in an even layer. Roast, stirring once, until just tender, 10 to 12 minutes. Let cool for 15 minutes.Transfer the cauliflower to a large bowl. Add scallions, mayonnaise, relish, parsley, mustard and pepper; stir well to coat. Gently fold in eggs.TipsTo make ahead: Cover and refrigerate for up to 1 day.Originally appeared: EatingWell.com, April 2020
Directions
Preheat oven to 450 degrees F. Toss cauliflower and oil together on a rimmed baking sheet; spread in an even layer. Roast, stirring once, until just tender, 10 to 12 minutes. Let cool for 15 minutes.Transfer the cauliflower to a large bowl. Add scallions, mayonnaise, relish, parsley, mustard and pepper; stir well to coat. Gently fold in eggs.TipsTo make ahead: Cover and refrigerate for up to 1 day.
Preheat oven to 450 degrees F. Toss cauliflower and oil together on a rimmed baking sheet; spread in an even layer. Roast, stirring once, until just tender, 10 to 12 minutes. Let cool for 15 minutes.
Transfer the cauliflower to a large bowl. Add scallions, mayonnaise, relish, parsley, mustard and pepper; stir well to coat. Gently fold in eggs.
Tips
To make ahead: Cover and refrigerate for up to 1 day.
Originally appeared: EatingWell.com, April 2020
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Nutrition Facts(per serving)183Calories16gFat6gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
