Healing for the World's Healers
Cauliflower "Potato" Salad
Prep Time
15 min.
Yields
6 servings
Ingredients
- 1 head of cauliflower, cut into bite-sized florets (6 to 8 cups)
- 1/2 cup mayonnaise
- 1.5 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup chopped dill pickles
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- 3 hard-boiled eggs, peeled and chopped
- 2 celery stalks, chopped
- 1/3 red onion, diced
Directions
- Bring a pot of salted water to a boil.
- Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes.
- Drain well and cool to room temperature.
- Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine.
- Add the cooled cauliflower, pickles, dill, chives, eggs, celery and shallot.
- Mix until thoroughly combined.
- Serve at room temperature or cover and store in the refrigerator until ready to serve.
Notes
Doshic Adjustments"
Kapha—Use less mayo and eliminate the 1/2 tsp salt
Pitta—use shallot instead of red onion, 2 eggs, and 1/4 tsp of salt instead of 1/2
Credit
Original Recipe from Food Network, changed by Theresa Vee