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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Potato salad IS summertime food. Saw a recipe (where?#%&!) using cauliflower to replace potatoes. These flavors I learned from my mamacita's kitchen. This is very good for noshing. totally comfort food! Read more ! (time does not include refrigeration) Ingredients:
1 head cauliflower, sectioned into baby flowerettes ' evenly sized |
2 yellow onions, chopped , divided use. |
3 hard-boiled eggs, chopped |
1 small jar pimento, diced or jarred roasted red peppers, chopped 1/3 cup |
yellow mustard (fluid) 1/3-1/2 cup |
1 large dill pickle, chopped plus juice from the jar |
2-3 t. sweet relish |
3 carrots, chopped |
4 stalks celery, chopped |
2 teaspoons celery seed |
1/2 cup purple cabbage , chopped (optional) |
3 tablespoons mayo (i used smart balance) you can make this no mayo by using evoo or or plain yogurt. |
1 teaspoon dry dill |
all-purpose seasoning , a big shake (frontier) |
Directions:
1. Steam the cauliflower. I used 2 trays of my chinese steamer until very tender, and not soggy. Mine took about an hr. As soon as the cauliflower is steamed , dump them into your largest mixing bowl (no metal) gently stir in about a cup of the chopped onion. Throw in 3 or 4 Tablespoons yellow mustard, also the pickles / relish -taste and adjust flavors. Seal your bowl with saran wrap. Refrigerate 4 to 24 hours. Now check flavors again, and then combine all the fresh veggies (the sky's the limit!) Add more chopped onion.
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