Cauliflower Salad

You may recall my mentioning a couple of weeks ago how I tend to over buy on vegetables. Yep, still doing it. I have a particular liking for cruciferous vegetables, and when I see a sale on broccoli or cauliflower, I simply cannot resist. On the plus side, it gives me a chance to revisit some favorites like these Cauliflower Butter Bowls. Other times it gives me the opportunity to try recipes that I’ve never attempted before, like this one.

 I was amazed at how good this is. I did not miss the potatoes at all, and could have eaten this entire bowlful as a meal. (As an aside, I will tell you that I cut this recipe in half so as not to be overwhelmed.) My guess is that you can customize it any way that you like. I generally add celery to potato salad but I didn’t here. I think I may just do that the next time. I may also add a pinch of paprika for color. Try this out and let me know what you think.

Cauliflower Salad

As seen on allrecipes.com

1 head cauliflower, trimmed and cut into bite-size florets
¾ c. Duke's mayonnaise
1 T. mustard
1 t. salt
Freshly ground black pepper, to taste
3 hard boiled eggs, chopped
1 onion, chopped
¾ c. frozen green peas, thawed
¼ c. dill pickles, chopped
3 slices crisply cooked bacon, crumbled

Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.

 
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

As an Amazon Associate I earn from qualifying purchases.