Cauliflower Sweet Potato Recipe

These Cauliflower Sweet Potato recipe is before for this weekend's July 4th celebrations! Low carb, low fat, dairy free.... DELICIOUS. Doesn't get much better than that! Ingredients: For the salad: 1 medium sweet potato, peeled & cubed (~2 cups raw) 1 tbsp. olive oil ½ medium head of cauliflower, finely chopped (~1 ½ cups) ½ cup celery, diced ⅓ cup red onion, diced 2 hard boiled eggs, peeled and chopped 2 slices uncured turkey bacon, cooked and chopped For the dressing: ¼ cup mayonnaise, homemade (recipe under our ‘recipe’ tab) ½ tbsp. Dijon mustard 1 tsp. apple cider vinegar ½ tsp. garlic powder ½ tsp. curry powder ⅛ tsp. paprika ¼ tsp. sea salt ¼ tsp. pepper Instructions: Preheat oven to 375°F. Peel and cube sweet potato then toss with olive oil. Bake for 18-22 minutes or cooked through and golden. Allow to cool before adding to salad. Meanwhile, combine salad ingredients in a large bowl. Mix dressing ingredients in a separate bowl. Add dressing to the salad ingredients along with the sweet potatoes and toss together until evenly coated. Chill in refrigerator for at least 30 minutes to allow flavors to mingle. Top with green onions and optional toasted almonds before serving