It’s summertime, the heat is on, the grills are fired up and the salads are chilling in the refrigerator! Yes, I love me some summertime salads.
I had a head of cauliflower in the fridge that I needed to do something with. I googled cauliflower and came across a recipe for cauliflower salad from AllRecipes.com. This recipe is essentially potato salad without the potatoes. I was a little skeptical at first but I decided to give it a try with a few modifications.
It is a great alternative to potato salad. Go ahead and give it a try. It will definitely be a hit around your summer barbecue table!
1 head cauliflower, trimmed and cut into bite-size florets
¾ cup mayonnaise
1 tablespoon mustard
Black pepper to taste
2 hard boiled eggs
¾ cup frozen green peas, thawed
¼ cup dill relish
3 slices crisply cooked bacon, crumbled (optional)
¼ cup craisins (optional)
A dash of paprika
Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 8 – 10 minutes. Drain well and cool slightly.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, peas, dill pickles, and bacon to the dressing and stir until well coated.
Cover and refrigerate for 2 to 24 hours. The longer the salad chills, the better the flavor.
Substitute the mayo with sour cream or a combination of 1/3 cup mayo and 2/3 cups sour cream
Skip the eggs
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Tagged: cauliflower, cauliflower salad, potato salad, summer salad