Cauliflower Salad

When I make recipes now I present it as what it is, rather than saying it is something else. I don’t see a point in fibbing to my kids anymore – mostly because they know I do it. We eat a lot of cauliflower, because it’s good for you, and honestly it fits into so many meals as a substitute for starchier or carb loaded foods. Cauliflower Salad is of course faux potato salad, but why undersell it? It’s quite tasty on its own, and doesn’t need to be faked as potatoes. And I love I don’t feel tired after enjoying it!

Cauliflower Salad

Ingredients:

  • 1 head cauliflower, cored and chopped into bite size pieces
  • 1 tsp fine sea salt
  • ½ cup mayonnaise*
  • 1 tsp Dijon mustard
  • ¼ cup pickle relish
  • 2 stalks celery, finely chopped
  • ½ small red onion, diced
  • 1 Tbsp pickle juice
  • 6 hard-boiled eggs

Directions:

Add cauliflower to a large saucepan, add in about an inch of water and 1 tsp salt. Bring to a boil, then simmer over medium heat until fork tender, about 10 minutes. Drain carefull and set aside in a large mixing bowl.

Meanwhile, mix mayonnaise, mustard, pickle relish, celery, onion, and pickle juice together.

Pour over cauliflower, stir gently until combined.

Chop 4 of the hard-boiled eggs, stir in.

Place salad into serving bowl. Thinly slice remaining two eggs, decorate the top.

Cover tightly, chill for a few hours before serving.

*One issue for us is finding mayonnaise that Alistaire can consume safely with his food allergies. We have found Chosen Foods makes safe versions. We use Coconut Mayonnaise and Avocado Oil Mayonnaise. No cheap soy or canola oils used, and both have a great flavor. The coconut version can be pretty stiff in the fridge though.