Ingredients
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1 head cauliflower
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3 hard-boiled eggs, chopped (or equiv amount of chopped extra firm tofu, for vegetarian recipe)
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1/2-1 teaspoon Dijon mustard, to taste
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1 teaspoon salt, to taste
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1/4 teaspoon black pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon curry powder, i love it
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finely chopped celery
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3/4 cup mayonnaise (Best Foods or Helmann's) or 3/4 cup vegan mayonnaise (for vegetarian recipe, or a little more, depending on texture after mixing)
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paprika, for garnish
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dill weed, for garnish
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1/2 onions, finely chopped or 2 -3 tablespoons dried onion flakes (I prefer the dried minced)
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chopped hard-boiled egg, for garnish
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2 tablespoons chopped dill pickles or 2 tablespoons dill pickle relish
Instructions
- Break the cauliflower up into florets, then steam it for 10-20 minutes- how firm you prefer the cauliflower is up to you (after having made this the first time, I've decided to leave it firmer for next time; the taste of very soft cauliflower in the salad is wonderful, but the texture was a little mushy).
- Mix together all ingredients except the cauliflower.
- When cauliflower is done, while still warm fold it into the mayo mixture- it makes it taste better to combine while warm.
- Put into serving container and garnish.
- Refrigerate for at least three hours before serving- the longer the better- the flavor is even better then next day!
- Notes from Julie: I use the dried minced onion because I like the texture, and omit the celery; some people might prefer sweet pickles and/or Miracle Whip, but eew, not me.
- Also, if you haven't had the chance to try Vegenaise, do so (even if you're not vegetarian); it tastes just like Best Foods and at a fraction of the calories and fat (20% lower in fat), and because it contains no dairy or egg product you don't have to worry about it going bad while sitting out at a picnic or potluck.