Tender crisp cauliflower in a fabulous dressing that tastes like the best deviled eggs. Top with crisp bacon.
Course Salad, Side Dish
Keyword Cauliflower Salad
Prep Time 10minutes
Cook Time 5minutes
1headfresh cauliflowercut into bite size pieces
1/4cupgreen oniongreen parts only, chopped
1/4cupred onionfinely diced
1/2tspsmoked paprikamore for sprinkling
salt and pepper to taste
Clean and cut fresh cauliflower into bite sized pieces. Place in a pot of boiling water. Turn off heat. Blanch for 2-3 minutes. Remove from heat, drain and place in an ice bath to stop further cooking, drain again.
While cauliflower is cooking, prepare the dressing. In a medium mixing bowl combine Egg YOLKS, mayonnaise, Dijon mustard, relish, paprika, salt and pepper. Mix until smooth and set aside.
In a large mixing bowl combine chopped celery, red onion, green onion, and cooked cauliflower. Pour dressing over top and mix well to coat. Taste and adjust seasoning. If salad is too dry add up to an additional 1/4 cup of mayo. The sauce will thin as it sits.
Place prepared Cauliflower salad in the fridge to completely cool, and allow flavours to meld, at least 20 minutes. Top with crispy cooked bacon before serving if desired.
Do not over cook. You want the cauliflower to still have a little bite to it.