Home Cooking with Jess – Cauliflower Salad

When I was a kid, the only condiment I would eat was ketchup.  No mustard, no bbq sauce, no mayonnaise, etc.. 

This resulted in a very late start in enjoying lots of good food, but what I regret the most is potato or macaroni salad.  Now as an adult, I love them. 

You have probably seen cauliflower used as a carb substitute.  Some I think are great.  Some are way less tasty than the carb version.  But I can honestly say that I like this cauliflower “potato” salad even MORE than regular potato or macaroni salad.  It’s so fresh and much lighter that it’s carby counterparts.  

I love hard boiled eggs and I admittedly over use them in this salad.  Feel free to use 2-3 if you don’t love them like I do. 

Hard-boiled egg tip: if you have a pressure cooker, use it to cook eggs.  My pressure cooker makes them in FOUR minutes.  Then I put them in an ice bath.  Once they have cooled, I throw the eggs in a mason jar 2 at a time and shake them up so the shells fall right off. 

Sometimes I want a little sweetness to my salads, so feel free to add a tsp if sweetener to the dressing. 

This is absolutely one of my favorite side dishes I have made in the summer, and I’ve already made it 3 times. 

Ingredients: 

• 1 head of cauliflower, chopped
• 5 hard-boiled eggs, chopped
• 2 tablespoons chopped dill pickles 
• 1 stalk of celery, chopped 
• 1 tablespoon diced onion 
• 1 tablespoon white vinegar 
• 3/4 cup mayonnaise 
• 2 teaspoons dijon mustard
• 1 teaspoon dried dill
• 1/2 tsp salt 
• 1/2 tsp pepper

Directions:

1. Preheat oven to 425 before chopping up veggies. 
2. Put the chopped cauliflower on a lined baking sheet and bake for 15 minutes.
3. Let it cool.  
4. In a large bowl, combine the first 5 ingredients. 
5. In a separate bowl, stir together  the remaining 6 ingredients. 
6. Pour the dressing over the veggies and stir to combine. 
7. Refrigerate for 30 minutes at least before serving.