RECIPE SUMMARY
Fauxtato Salad
Makes 4 Servings: Counts towards 2 cups Vegetables, 2 tablespoons Oil, 1 oz. Meat, 1 Egg
INGREDIENTS
DIRECTIONS
Blend all mayo ingredients together until emulsified.
Steam the cauliflower over boiling water for 2 to 3 minutes until tender. Transfer ½ a cup of the cauliflower to a food processor; add the 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 mayo ingredients together until emulsified.
Steam the cauliflower over boiling water for 2 to 3 minutes until tender. Transfer ½ a cup of the cauliflower to a food processor; add the 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.