Cauliflower “Potato” Salad
Cauliflower “Potato” Salad
2 pounds steamed cauliflower florets (about 2 heads)
2 tablespoons sour cream
2 tablespoons avocado mayo
2 tablespoons mustard
1 teaspoon apple cider vinegar
2 celery stalks, diced
2 green onions, diced
2 hardboiled eggs, chopped
1 teaspoon fresh thyme, chopped
Sea salt and pepper to taste
In a large pot, use steamer basket with about 1 inch of water to steam cauliflower for about 8-10 minutes until fork tender but not mushy. Transfer steamed cauliflower to a large bowl or spread on a sheet pan to cool for about 10 minutes.
Meanwhile, whisk together sour cream, avocado mayo, mustard and apple cider vinegar in a medium mixing bowl. Pour dressing over steamed cauliflower and add celery, green onions, hardboiled eggs and gently mix. Season with fresh thyme, sea salt, and pepper to taste.
Recipe by Edible Garden Chef Megan McCarthy
