Keto Creamy Cauliflower 'Potato' Salad

1.Prepare the Cauliflower: Preheat your oven to 200°C (400°F). Toss the cauliflower florets with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large baking sheet.

2.Roast the Cauliflower: Spread the florets in a single layer and roast for 15 to 20 minutes, or until tender but still holding their shape, similar to a cooked potato. Avoid over-roasting, which causes mushiness. Let the roasted cauliflower cool completely to room temperature or chill slightly.

3.Prepare the Eggs: While the cauliflower roasts, hard-boil the eggs (about 10 minutes in boiling water), peel, and chop them once cooled.

4.Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, Dijon mustard, and optional keto sweetener until smooth and well combined.

5.Combine Ingredients: Gently fold the cooled cauliflower florets, chopped celery, red onion, chopped hard-boiled eggs, and sugar-free relish (or chopped pickles) into the dressing.

6.Season and Chill: Taste the salad and adjust seasoning with additional salt and pepper as needed. The flavors will meld better after chilling. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.

7.Serve: Before serving, give the salad a final gentle stir. Garnish generously with fresh chopped parsley.