Cauliflower 'Egg' Salad - CD Recipes -
Cooking District Recipes

Cauliflower 'Egg' Salad

Categories: Healthy
10 serving
Prep Time:
1 hours
Portion Size:
1/3 cup
Step 1
1 lb • Cauliflower, roasted • cut per Chef Demo
1 tsp • Extra-virgin olive oil
1 dash • Black pepper
2 sprig • Thyme sprigs
1 cup • Celery • diced
1/2 cup • Green onion • chopped
1 1/2 oz • Red onion • chopped
To Roast Cauliflower:

Clean and Cut into 1/2" thick sliced florets. Toss with a drizzle of EVOO, Freshly ground pepper and thyme sprigs. Spray sheet pan with vegetable spray and roast in a 370F oven for about 20 minutes or until tender and slightly caramelized. Cool and discard thyme stems.

Next place other ingredients in bowl with cauliflower and reserve while making dressing.
Step 2
1 tbsp • Dijon mustard
5 oz • Mayonnaise
1 1/2 fl oz • Buttermilk
1 fl oz • Rice wine vinegar • or to taste
1/2 tsp • Turmeric
1/2 tsp • Curry powder (preferably Madras-style) • or to taste
• Kosher salt • to taste
• Ground black pepper • to taste
For Dressing:

In separate bowl, whisk all ingredients. Add salt and pepper to taste. Pour over cauliflower mixture and gently combine. Chill for later use or place on a serving platter on a bed of spinach or arugula. This salad can be used inside a whole wheat wrap with grilled vegetables, chicken breast, grain salads or a combination for a delicious alternative sandwich.


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