FROM 30/10'S KITCHEN...

Fauxtato Salad

Fauxtato Salad
Ingredients
 8 cups Cauliflower Florets
 ½ cup Homemade Mayo (see below)
 1 tbsp Olive Oil
 2 tbsp Apple Cider Vinegar
 1 tbsp Yellow Mustard
 1 tsp Celery Seed
 ¼ tsp Sea Salt
 4 Hard Boiled Eggs, diced
 ½ Stalk of Celery, diced
 ½ Dill Pickle, diced
 2 Green Onions
 Pepper, to taste
Homemade Mayo Ingredients
 1 Whole Egg
 1 cup Olive Oil
 1 tbsp Apple Cider Vinegar
 1 tsp Yellow Mustard
 ¾ tsp Sea Salt
Directions to make Homemade Mayo
1

Blend all homemade mayo ingredients together until emulsified

Directions for Fauxtato Salad
2

Steam the cauliflower over boiling water for 2-3 minutes until tender.
Refrigerate for at least 30 minutes before serving.

3

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.

4

In a colander, rinse the remaining cauliflower with cold water; set aside to drain.

5

In a large mixing bowl, whisk together the mayonnaise, vinegar, mustard, celery seed, salt, and pepper.

6

Gently fold in the drained cauliflower florets, diced eggs, celery, pickles, and green onions.

7

Fold in the pureed cauliflower and season with salt and pepper, to taste.

8

Refrigerate for at least 30 minutes before serving.

Ingredients

Ingredients
 8 cups Cauliflower Florets
 ½ cup Homemade Mayo (see below)
 1 tbsp Olive Oil
 2 tbsp Apple Cider Vinegar
 1 tbsp Yellow Mustard
 1 tsp Celery Seed
 ¼ tsp Sea Salt
 4 Hard Boiled Eggs, diced
 ½ Stalk of Celery, diced
 ½ Dill Pickle, diced
 2 Green Onions
 Pepper, to taste
Homemade Mayo Ingredients
 1 Whole Egg
 1 cup Olive Oil
 1 tbsp Apple Cider Vinegar
 1 tsp Yellow Mustard
 ¾ tsp Sea Salt

Directions

Directions to make Homemade Mayo
1

Blend all homemade mayo ingredients together until emulsified

Directions for Fauxtato Salad
2

Steam the cauliflower over boiling water for 2-3 minutes until tender.
Refrigerate for at least 30 minutes before serving.

3

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.

4

In a colander, rinse the remaining cauliflower with cold water; set aside to drain.

5

In a large mixing bowl, whisk together the mayonnaise, vinegar, mustard, celery seed, salt, and pepper.

6

Gently fold in the drained cauliflower florets, diced eggs, celery, pickles, and green onions.

7

Fold in the pureed cauliflower and season with salt and pepper, to taste.

8

Refrigerate for at least 30 minutes before serving.

Fauxtato Salad

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