The perfect dupe for a summer classic- I promise you won’t even miss the potato in this one!
Ingredients
- 1 head cauliflower cut into small florets
- 2/3 cup Mayonnaise (I recommend avocado oil mayo)
- 1 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1/3 cup Onion (finely diced)
- 1/3 cup Celery (sliced thinly or diced)
- 2 large Eggs (hard boiled, chopped)
- Chives (optional, for garnish)
Method
- Cook the cauliflower on the stove or in the microwave. Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well and let cool.Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well and let cool.
- Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
- In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.
- Pour the dressing over the salad and mix well.
- If you have time, refrigerate the cauliflower potato salad for at least 1 hour to let the flavors develop. (This is optional.)
- If desired, garnish with chives and additional paprika!
