( No Spuds Here, Just the Cauliflower )
Love the summer foods? Hate the Summer Carbs? Here is the best of both worlds.
You will need
Baking Sheets
Mixing Bowl
Ingredients
One head of fresh Cauliflower
About 5 hard boiled eggs
About 1/3 cup fine chopped onion
Miracle Whip ( or some version of it )
Yellow Mustard
A splash of milk
Salt & Pepper
Instructions
Cut the cauliflower into bite size pieces
Roast in oven about 20 minutes at 400 ( You can also boil or steam, you just want it tender )
Then set aside to cool
Meanwhile, boil some eggs ( use as many as you want in the salad, I used 5 )
These need to be cooled, peeled and chopped up
Finely dice up about 1/3 cup of onion ( you can use as much or little as you like )
In a separate bowl, stir together about 1 ½ cups of the salad dressing ( Miracle Whip ) with a tablespoon or so of the mustard. You are gonna have to do this to taste, as you might like a more tangy flavor with more mustard. The milk is to thin this out if needed, to keep a sauce consistency.
Once the cauliflower is cooled down, add to a larger mixing bowl, add the onion and egg, then add the sauce, about a 1/3 at a time, stir and check consistency. Continue to add sauce, until it is the consistency you want. You may have to mix up a bit more sauce, if it is too dry. Add the salt & pepper to taste.
Allow to chill in refrigerator for at least an hour or so.
Enjoy
Notes
You can probably use mayo in place of the miracle whip, but I like the flavor you get from the whip, so I don't make my potato salad with mayo.
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