Blend all homemade mayo ingredients together until emulsified
Steam the cauliflower over boiling water for 2-3 minutes until tender.
Refrigerate for at least 30 minutes before serving.
Transfer 1/2 cup of cauliflower to a food processor or blender; add the tbsp olive oil and blend into a thick puree, set aside.
In a colander, rinse the remaining cauliflower with cold water; set aside to drain.
In a large mixing bowl, whisk together the mayonnaise, vinegar, mustard, celery seed, salt, and pepper.
Gently fold in the drained cauliflower florets, diced eggs, celery, pickles, and green onions.
Fold in the pureed cauliflower and season with salt and pepper, to taste.
Refrigerate for at least 30 minutes before serving.
Ingredients
Directions
Blend all homemade mayo ingredients together until emulsified
Steam the cauliflower over boiling water for 2-3 minutes until tender.
Refrigerate for at least 30 minutes before serving.
Transfer 1/2 cup of cauliflower to a food processor or blender; add the tbsp olive oil and blend into a thick puree, set aside.
In a colander, rinse the remaining cauliflower with cold water; set aside to drain.
In a large mixing bowl, whisk together the mayonnaise, vinegar, mustard, celery seed, salt, and pepper.
Gently fold in the drained cauliflower florets, diced eggs, celery, pickles, and green onions.
Fold in the pureed cauliflower and season with salt and pepper, to taste.
Refrigerate for at least 30 minutes before serving.