I really didn't believe a cauliflower "potato" salad could taste as good as the real thing. I'm not a huge white potato eater, but I do recall the creamy, tangy and bacon-y goodness from BBQs when I was a kid. There's something all-American and nostalgic about it, but with all the carbs and fat, it's just not the greatest choice. I decided to put a healthy spin on the classic summer salad, and to my great surprise, it was incredible. And not just, "yeah, I made it and it's delicious," incredible. This is full-blown, kids won't stop eating it INCREDIBLE. I dare you to try it, even if you're not a big cauliflower fan. It doesn't taste like veggies! I am giving you the option to use whatever type of mayo you like. My reason for creating this was because I wanted a Paleo salad. To do that, I needed a mayo alternative. My choice: 1 tablespoon of Primal Mayo (it's paleo-friendly) plus 1/2 cup of my cashew cream. If you scroll back to my salad post a few posts back, you'll see how I made it. Hey- here's one more tip: try a new way of hard-boiling your eggs. Instead of doing them stove-top, and risk having them get kind of grey, place them straight on the grate in a 325 degree oven for 30 minutes. (Place a baking sheet underneath just in case one breaks). Remove to an ice bath and peel when they're cool enough to touch. They're perfect every time!
- Prep Time : 10 minutes
- Cook Time : 15 minutes
- Yield : 6-8
- Steam cauliflower for 15 minutes or until fork tender. Chop.
- Chop the eggs.
- Add mayo or cashew cream to a large bowl with mustard, vinegar, celery, onion, salt and pepper. Stir well. Add in cauliflower and stir to combine. Fold in the eggs and 1/2 the bacon.
- Refrigerate for 6-8 hours. Top each serving with remaining bacon, and serve.