Cauliflower "Potato" Salad
A yummy summer substitute for regular potato salad. Cauliflower is a great substitute for potatoes and this recipe makes it easy to satisfy that potato salad craving!
Servings Prep Time
43/4 cup servings 15minutes
Cook Time
20minutes
Servings Prep Time
43/4 cup servings 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. A small head of cauliflower will be about 3 cups of chopped cauliflower for this recipe. Chop cauliflower florets into 1" size pieces. Discard the stems.
  2. Bring a medium size sauce pan of water to a boil on medium heat. Add the cauliflower and boil for 12-15 minutes until cauliflower is soft, but not mushy.
  3. While the cauliflower is cooking, boil the eggs. Add cold water to a small sauce pan - enough to cover the eggs. Place the eggs softly in the sauce pan.
  4. Bring the water to a rolling boil using medium high heat. Turn off the heat and allow eggs to sit in the boiling/hot water for 12-14 minutes.
  5. Once the cauliflower has finished cooking, remove it from heat and drain the water from the cauliflower. Remove lid so excess water has a chance to evaporate while you are preparing the eggs.
  6. Once the eggs are cooked, drain the water from sauce pan and rinse the eggs with cold water until they are cool enough to handle.
  7. Crack and peel the shells off the eggs.
  8. Chop the eggs into 1/2" size pieces and add the pieces to the cauliflower.
  9. Add all remaining ingredients and stir until the cauliflower is coated with the mixture.
  10. Chill for 30 minutes before serving for cold potato salad, or serve immediately if desired.