Low-Carb Cauliflower And Turnip 'Potato' Salad

Name: Low-Carb Cauliflower And Turnip 'Potato' Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound turnips, cut into bite-sized pieces; 2 tablespoons extra-virgin olive oil, divided; 1 pound cauliflower florets; 1/2 cup mayonnaise; 2 tablespoons prepared yellow mustard; 1 tablespoon white vinegar; 1 1/2 teaspoons garlic salt; 1 sprig fresh dill, chopped, or to taste; black pepper to taste; 5 hard-boiled eggs, diced; 1/2 cup chopped onion

Servings: persons

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

1
Preheat the oven to 375 degrees F (190 degrees C).
2
Combine turnips and 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.
3
Roast in the preheated oven until browned and crisp, 30 to 35 minutes.
4
Combine cauliflower and remaining 1 tablespoon olive oil in a bowl and toss. Transfer to a baking sheet in a single layer.
5
Roast in the hot oven until lightly browned on all sides, 20 to 25 minutes.
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.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound turnips, cut into bite-sized pieces, 2 tablespoons extra-virgin olive oil, divided, 1 pound cauliflower florets, 1/2 cup mayonnaise, and more.

Yes, Low-Carb Cauliflower And Turnip 'Potato' Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!