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Fauxtato Salad

RECIPE SUMMARY

 

Fauxtato Salad

Makes 4 Servings: Counts towards 2 cups Vegetables, 2 tablespoons Oil, 1 oz. Meat, 1 Egg

 

INGREDIENTS

Fauxtato Salad
 8 Cups Cauliflower Florets
 1 tablespoon Olive Oil
 ½ cup Homemade Mayo
 2 tablespoons Apple Cider Vinegar
 1 tablespoon Yellow Mustard
 1 teaspoon Celery Seed
 ¼ teaspoon Sea Salt
 4 Hard Boiled Eggs, diced
 ½ Stalk of Celery, diced
 ½ Dill Pickle, diced
 2 Green Onions
 Pepper, to taste
Homemade Mayo
 1 Whole Egg
 ¾ Teaspoons Sea Salt
 1 Teaspoon of Mustard
 1 Tablespoon Apple Cider Vinegar
 1 Cup Olive Oil

 

DIRECTIONS

1

Blend all mayo ingredients together until emulsified.

2

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.

3

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

4

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.

5

Refrigerate for at least 30 minutes before serving.

 

Ingredients

Fauxtato Salad
 8 Cups Cauliflower Florets
 1 tablespoon Olive Oil
 ½ cup Homemade Mayo
 2 tablespoons Apple Cider Vinegar
 1 tablespoon Yellow Mustard
 1 teaspoon Celery Seed
 ¼ teaspoon Sea Salt
 4 Hard Boiled Eggs, diced
 ½ Stalk of Celery, diced
 ½ Dill Pickle, diced
 2 Green Onions
 Pepper, to taste
Homemade Mayo
 1 Whole Egg
 ¾ Teaspoons Sea Salt
 1 Teaspoon of Mustard
 1 Tablespoon Apple Cider Vinegar
 1 Cup Olive Oil

Directions

1

Blend all mayo ingredients together until emulsified.

2

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.

3

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

4

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.

5

Refrigerate for at least 30 minutes before serving.

Fauxtato Salad

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