Low-Carb Cauliflower And Turnip 'Potato' Salad - cooking recipe

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

Preparation

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