🥔 Cauli-Tater Salad

Let the salad rest! Giving it time in the fridge allows the flavors to blend and deepen — it tastes even better the next day.

Show us your cauli-creations! Tag @PaleoPulse with #FuelYourWild to share your primal plates.

	For the salad:
	1 large head cauliflower, cut into bite-sized florets
	3 hard-boiled eggs, peeled and chopped
	2 celery stalks, finely diced
	1/4 cup dill pickles, finely chopped (Whole30 compliant)
	1/4 red onion, finely diced
	2 tbsp fresh parsley, chopped (optional)
	For the dressing:
	1/2 cup paleo mayo (Whole30 compliant if needed)
	1 tbsp yellow mustard (or Dijon)
	1 tbsp apple cider vinegar
	1/2 tsp garlic powder
	1/2 tsp paprika (smoked or sweet)
	Sea salt + black pepper, to taste

1.	Steam the Cauliflower: Steam cauliflower florets for 6–8 minutes until fork-tender but not mushy. Drain well and let cool completely.
2.	Make the Dressing: In a small bowl, whisk together mayo, mustard, vinegar, garlic powder, paprika, salt, and pepper.
3.	Assemble the Salad: In a large mixing bowl, combine cauliflower, chopped eggs, celery, pickles, red onion, and parsley. Pour dressing over the top and gently fold until evenly coated.
4.	Chill + Serve: Refrigerate for at least 30 minutes before serving for best flavor. Garnish with extra paprika or chopped parsley, if desired.