Cauliflower “Potato” Salad

Using a full head of cauliflower in place of traditional potatoes, this salad is full of fiber as well as protein, thanks to the addition of hard boiled eggs. The addition of red onion, celery and dill pickle ensures satisfying crunch, ensuring that this recipe will be the hit of your next BBQ or picnic. Feel free to add cooked rotini or other short pasta to turn this into a delicious pasta salad.

Serves 6
Recipe adapted from www.sweetashoney.co

Ingredients

• 1 large cauliflower head, trimmed and cut into small florets (about 2 pounds)
• 2 hard-boiled eggs, cooled, peeled and chopped
• ¼ cup red onion, finely chopped
• ½ cup celery stalks, chopped (about 3 stalks)
• ½ cup dill pickles, finely diced
• Salt and freshly ground black pepper, to taste

Dressing

• 1 Tablespoon apple cider vinegar
• ½ cup plain unsweetened Greek yogurt
• ¼ cup mayonnaise (preferably made with avocado oil)
• 1 Tablespoon yellow mustard
• ¼ cup fresh parsley or chives, finely chopped
• ¼ teaspoon garlic powder, or 1 rehydrated Maranatha Farm Garlic Coin
• ¼ teaspoon paprika
• ¼ teaspoon salt

Method

1. Place the cauliflower florets into a steamer basket and place the basket into a large pot with 2-inches of water at the bottom. Steam the cauliflower for 8 minutes, or until fork tender. Drain cooked cauliflower florets and set aside 10 minutes to slightly cool. Meanwhile, prepare the salad dressing.
2. In a small bowl, combine all the salad dressing ingredients: apple cider vinegar, yogurt, mayonnaise, yellow mustard, salt, paprika and garlic powder. Set aside.
3. To assemble the salad, place the cooled cauliflower florets in a salad bowl along with chopped celery, red onion, dill pickle, chopped hard-boiled eggs and fresh chopped herbs. Season to taste with salt and black pepper.
4. Pour the salad dressing on top and stir to combine evenly. Refrigerate salad for at least 1 hour before serving to allow flavors to fully combine.