pen rainbow

Tuesday, April 8, 2014

Tuesday's Cupboard—Cauliflower "Potato" Salad

Add color by using mixed varieties of fresh, Spring cauliflower in this delicious & healthy salad

Adapted from the original recipe by sister bloggers, Nellie Bellie

Simply fabulous & better than traditional potato salad

Cauliflower "Potato" Salad
Ingredients

  • 1 head of cauliflower, cut into bite-size pieces (white, orange, purple, green—any color will do)
  • 6 hard-boiled eggs-chopped
  • 3 stalks of celery, cleaned & chopped into 1/2 chunks (about a cup; okay to use the leaves)
  • 1/2 c. fresh red onion, chopped
  • 1 cup fresh peas, steamed lightly (or 1 c. frozen, thawed) 
  • 6 slices lean, thick-cut bacon, sliced into 1/2 pieces--cooked crispy and drained on paper towel
Dressing  (Mix together)

  • 1 cup Best Foods mayo OR 1/2 cup plain greek yogurt + 1/2 cup mayo
  • 1 T. Dijon mustard
  • kosher salt & fresh ground black pepper to taste
Garnish
  • paprika (sprinkle on top)
  • fresh garden herbs (dill, chives, flat-leaf parsley—any or all)

Instructions
  1. Steam the cauliflower until crisp-tender (about 15 min, then rinsed in cold water; drain)
  2. Mix in boiled eggs, celery, onion, peas, bacon, mayo/yogurt, Dijon mustard, salt & pepper
  3. Refrigerate for 3 hours or more
  4. Garnish with a sprinkle of paprika + fresh sprigs of dill, chives & flat-leaf parsley (or any combination of fresh herbs)

HAPPY EASTER!


Start with fresh crisp-tender cauliflower
Bring eggs to boil, cook for 1 minute, remove from heat & let sit for 10 minutes
Shock in ice cold water to cool

I use pepper-cured thick-cut bacon
Oh, yeah...

Mix the mayo, Dijon + salt & freshly ground black pepper

Add dressing & mix all ingredients together
Refrigerate for 3 or more hours