Cauliflower “Potato” Salad

Cauliflower “Potato” Salad

Have 2 hard boiled eggs ready to garnish top of salad.

Steam chopped cauliflower until it is just tender(5-7 minutes).  Rinse with cold water and drain. I put a few ice cubes on it if I’m in a hurry.

8 cups of cauliflower florets, cut into bite sized pieces

(about 2- 1/2 pounds of cauliflower before trimming)

Chop vegies and place into large bowl:

1 cup celery, chopped

2/3 cup onion, chopped fine (I saute briefly in a little bit of water for a minute if onions are “hot” Rinse in cold water and drain after sauteeing.)

1/2 cup black olives, chopped (more will be used for garnish)

1/4 cup parsley, chopped fine

Stir all vegies together including cauliflower when cool.

Place all dressing ingredients together in blender or use immersion blender:

1/3 cup grapeseed oil

1 Tblsp stoneground or Dijon mustard

(I use Westbrae Stoneground because it is less vinegary)

1 Tblsp tarragon vinegar

1/4 teaspoon celery seed

2 Tblsp pickle relish

salt and pepper to taste

2 Tblsp Mayonaise (I use Best Foods Light)

2 teaspoons sugar

This makes about 3/4 cup dressing

Blend dressing in blender then pour it over salad. Stir salad so dressing is mixed with all of the vegies. Smooth the top to ready for garnish.

Garnish top of salad with:

2 hard boiled eggs, sliced

several black olives, sliced into rings

finely chopped parsley

paprika for color

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