Cauliflower Faux-tato Salad

Name: White Chicken Chili
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Ingredients: 2 tbsp avocado oil; 1 garlic clove, minced; 1 yellow onion, diced; Salt and pepper to taste; 1 tsp chili powder; ½ tsp paprika; ½ tsp cumin; 1 tsp Italian seasoning; 2 lb chicken breast (4 chicken breasts); 1 medium sweet potato, chopped; 1 serrano, diced; 2 bell peppers, diced; 4 cups chicken broth, stock or bone broth; 1 can coconut milk; Fresh parsley (optional for topping); Fresh lime juice (optional topping); Fresh Jalapeño (optional topping)

Serves: 5

Ingredients:

1 head cauliflower, chopped into florets
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
¼ cup mayo (Primal Kitchen, homemade, Walden farms are good options)
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion (finely diced)
1/3 cup Celery (finely diced)
2 large Egg (hard boiled, chopped)
Chives (for garnish – optional)

Directions:

Toss florets in olive oil salt and pepper, roast at 350 for 20 minutes, or until slightly browned.
Meanwhile, whisk together the mayonnaise or olive oil, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.

Cauliflower Faux-tato Salad

Ingredients:

Directions:

Share this Recipie

Read more from our blog.