In this recipe, Amy Sotis, a local nutritionist along with Stephen, with Rancho Family Medical Group, show us how to make a delicious Cauliflower Salad (faux potato salad).
Cauliflower SaladDifficulty: Easy
1 lg. head or 2 small heads raw cauliflower, rinsed, trimmed, and flowerets cut into bite-size pieces
1/2 Cup chopped onion (green onions could be used too)
1 Cup celery, chopped to bite-size/thin slices/pieces
4 hard-boiled eggs, cooked, cooled, and chopped
1/2-3/4 Cup mayo
1/2-3/4 Cup plain Greek Yogurt
2 tbsp. vinegar (Apple Cider or white)
1/2 tsp. salt & pepper (or to taste)
1 tsp. garlic powder
1 tsp. onion powder
1 tbsp. parsley
Start by making hard-boiled eggs.
- Gently place your eggs in a pot of cool water that covers the eggs at least an inch.
- Boil for at least 6-7 minutes covered.
- Carefully remove eggs into an ice bath to stop the cooking process.
- De-shell and set aside
Chop cauliflower and hard-boiled eggs into bite-size pieces.
Steam cauliflower until tender-firm, about 8-10 minutes (do not let the cauliflower get mushy or too soft).
Place in refrigerator to cool completely (30 min-1 hour).
Once cooled, mix cauliflower in large bowl along with chopped onion, celery, and hard boiled eggs.
Separately, mix dressing ingredients in a small bowl and combine with chopped items.
Refrigerate for 1-2 hours to combine flavors. Enjoy!