Creamy Cauliflower Salad

“This recipe is based on my mom's wonderful potato salad. I made it because I was missing potato salad and I figured that substituting cauliflower would work pretty well... and it does! Without the potato it's perfect for folks who are diabetic or working on lower carb menus, but even those who aren't watching carbs enjoy it. Very tasty! Go to www followyourheart com for more information on Vegenaise.”
READY IN:
25mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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).
  2. Mix together all ingredients except the cauliflower.
  3. When cauliflower is done, while still warm fold it into the mayo mixture- it makes it taste better to combine while warm.
  4. Put into serving container and garnish.
  5. Refrigerate for at least three hours before serving- the longer the better- the flavor is even better then next day!
  6. 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.
  7. 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.

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