Wild Northerner Magazine Summer 2017 - Page 13

Cauliflower Potato Salad

Ingredients

1 head cauliflower florets, divided

¼ cup (2oz) milk of choice

2 stalks of celery or 1 green bell pepper, chopped

2 small green onions, chopped

3 hard-boiled eggs, chopped

1/2 cup (113g) plain Greek yogurt

1 Tbsp (15g) Spicy Brown Mustard or Dijon Mustard

1 Tbsp (15ml) extra virgin olive oil

1 Tbsp fresh chopped dill

2 tsp (14g) honey

1 tsp garlic powder or 1 garlic clove, minced

½ lemon, freshly squeezed (1 ½ Tbsp)

1 tsp sea salt

½ tsp black pepper

Directions

Steam cauliflower florets over the stovetop or in the microwave.

Transfer half of the steamed cauliflower florets into a blender or food processor with ¼ cup milk and blend until a puree forms. Refrigerate all cauliflower to cool.

Meanwhile, mix all dressing ingredients in a large bowl.

Add chopped celery, green onions, hard boiled eggs, and the unpureed cauliflower into the large bowl to combine with the dressing.

Last, mix in the pureed cauliflower.

Add more salt and pepper to taste if desired.

Directions

Steam cauliflower florets over the stovetop or in the microwave.

Transfer half of the steamed cauliflower florets into a blender or food processor with ¼ cup milk and blend until a puree forms. Refrigerate all cauliflower to cool.

Meanwhile, mix all dressing ingredients in a large bowl.

Add chopped celery, green onions, hard boiled eggs, and the unpureed cauliflower into the large bowl to combine with the dressing.

Last, mix in the pureed cauliflower.

Add more salt and pepper to taste if desired.