CAULIFLOWER ‘POTATO’ SALAD

 

Ingredients:

• Salad:
  • 1 large head of cauliflower
  • 6 slices of cooked and chopped bacon
  • 1/2 cup of finely chopped celery
  • 1/3 cup of finely diced white onion
  • 2 tablespoons of minced fresh parsley
• Dressing:
  • 1/2 cup of good quality mayonnaise, homemade or store-bought
  • 2 tablespoons of fresh lemon juice
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of Sriracha
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper

Instructions:

1. Cut the cauliflower into bite-sized florets.
2. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until fork tender, about 5-7 minutes.
3. Drain the cauliflower and let it come to room temperature.
4. Meanwhile, make the dressing by whisking together the mayonnaise, lemon juice, Dijon mustard, Sriracha, salt, and pepper in a bowl.
5. Add the bacon, celery, onion, and parsley to the bowl with the cauliflower.
6. Top with the dressing and mix until well combined.
7. Serve chilled.

Tips:

• For a more potato salad-like texture, cut the cauliflower into smaller florets. For fuller bites, cut the cauliflower into larger florets.
• To make your own mayonnaise, combine 1 egg yolk, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a blender or food processor. Blend until smooth, then slowly drizzle in 1 cup of vegetable oil while blending until thickened.
• If you don't have Sriracha, you can substitute another hot sauce, such as Tabasco or Cholula.
• For a creamier dressing, add 1/4 cup of sour cream or plain yogurt.
• Garnish with additional fresh parsley or a sprinkle of bacon bits, if desired.