Cauliflower “Potato” Salad
Cauliflower “Potato” Salad
Grandma’s famous potato salad has always been something we love. My daughter and I decided to try swapping the potatoes for cauliflower while still using all the ingredients that make her potato salad so tasty. No skimping on the mustard, mayo and hard-boiled, this worked for us. Super yummy and filling, but not as heavy as the real deal. We debated roasting the cauliflower but landed on steaming it, so we could end up with firm in-tact cauliflower pieces.
Prep Time: 15 minutes Cook Time 25 minutes
Ingredients:
1 head cauliflower - cored and broken into florets
3 hard-boiled eggs, peeled and finely chopped
1 TBSP yellow mustard (make sure there is no added sugar or artificial ingredients)
2 TBSP 24-hour fermented yogurt or Greek yogurt
1/3 cup mayonnaise - either homemade or a brand with no added sugar or artificial ingredients
1/4 cup minced white onion
1/4 cup minced celery
1/2 tsp sea salt
2 TBSP chopped fresh parsley or 1 TBSP dried parsley
Directions:
Steam the cauliflower for 25 minutes - I start checking after 20 minutes - you want the cauliflower well-cooked but still firm and not mushy.
Remove the cauliflower from the heat, let cool down for about 10-15 minutes and then place in the refrigerator for at least 1/2 hour or until it is cold.
Mix the mustard, yogurt, mayonnaise, onion, celery, sea salt and parsley to make your dressing.
Stir the hard-boiled egg into the cold cauliflower florets. Stir the dressing in gently and mix until everything is well-blended.