Cauliflower Egg Salad

Servings: 1

Per Serving:

Calories: 453

Protein: 42g - Carbohydrates: 40g - Fat: 14g

Total Prep Time: 20 minutes
Preparation: 5 minutes
Cooking: 15 minutes

Ingredients:

• 1 cup (100g) Cauliflower, raw

• 1 tablespoon Light Mayo

• 1.5 teaspoons Paprika

• 2 tablespoons Mustard

• 2 tablespoons Chives, fresh, chopped

• 0.25 cup (40g) Red Onion, chopped

• 2 tablespoons Nutritional Yeast Seasoning

• 3 small Potatoes

• 4 Hard-boiled Egg Whites

• 2 medium Boiled Eggs

Instructions:

1. Prep the Veggies & Eggs:
   Peel and chop the potatoes into small cubes. Chop the cauliflower, red onion, and chives. Peel the boiled eggs and chop them into small pieces, discarding the yolks as needed.

2. Cook the Potatoes & Cauliflower:
   Place the potato cubes in a pot, cover with water, and cook until fork-tender. Midway through cooking, add the cauliflower florets.

3. Mixing the Salad:
   In a mixing bowl, combine light mayo, mustard, paprika, chopped red onion, and nutritional yeast. Gently fold in the chopped eggs, potato, and cauliflower until well combined.

4. Garnish & Serve:
   Sprinkle chopped chives on top for garnish. Serve your delightful Spiced-Up Cauliflower Egg Salad as a nutritious meal or side dish.

Coach's Tips:

• Veggie Variations: Consider swapping cauliflower with broccoli or adding diced bell peppers for extra crunch and color.

• Protein Punch: For a higher protein content, add diced chicken breast or tuna.

• Spice It Up: Experiment with different spices like cumin, coriander, or a pinch of cayenne for an extra kick.

• Dressing Delights: Try using Greek yogurt or avocado-based mayo for a creamier, healthier twist.

• Herb Harmony: Fresh herbs like dill, parsley, or cilantro can add a fresh, vibrant flavor.

• Storage Savvy: Store in an airtight container and enjoy within two days for best freshness.