It tastes so much like the real thing, and you can hardly taste the cauliflower. It amazes me every single time I make it! Cauliflower makes a wonderful substitute for starchy side dishes. Mashed cauliflower, cauliflower rice, and cauliflower tots are great examples. It can even replace meat in this recipe for cauliflower steak. You might think that a mock potato salad made with cauliflower sounds suspicious, but give this recipe a try, and you’ll be amazed. The flavor and texture are so similar to the real thing. It’s true comfort food and just as satisfying as the original.
Ingredients
Recipe Card
Fresh cauliflower: I don’t recommend using frozen cauliflower in this recipe. Celery: Adds wonderful crunch and also some color to the salad. Red onions: Make sure to dice them - no one wants to bite into big chunks of raw onions. Dill pickles: Sour pickles are an acceptable alternative. Mayonnaise: I prefer avocado oil-based mayo, but any mayonnaise will work. Mustard: I use Dijon mustard, which is creamier, thicker, and less vinegary than yellow mustard. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced tastes better. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper. Hard-boiled eggs: I prefer them fully cooked, so when using this guide for cooking hard-boiled eggs, I leave them in the hot water for 14 minutes.
Your first step is to cook the cauliflower pieces in the microwave until tender-crisp and drain them. Transfer the cooked cauliflower to a large serving bowl. Stir in the celery, pickles, and onions. Gently stir in the eggs. Serve immediately, or chill before serving. So if you can, cover it and refrigerate it for an hour or so. Make sure to give it another stir before serving.
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