A great salad, better than the kohlrabi version I tried. It has the traditional taste of a potato salad, but without the carbs. Unfortunately, you will never be able to convince someone that cauliflower tastes like a potato, but if you want to have just a good salad, with the creamy dressing you’d find in a potato salad, then this works wonderfully.
And of course, adding bacon into anything makes it taste better.
Next Day Note: Oh yeah, this is definitely better the next day and would benefit from making the evening before. Sauce seems to soak in a bit more (as much as it can with cauliflower), and becomes a bit more “potato’y” if that makes sense. A definite keeper recipe!
I did read that people put pickles into their potato salad so chopped up some of my homemade dills but didn’t find it added anything overly extra. Maybe I just didn’t add enough. I may try the next time around.
- 1 head of cauliflower cut into florets
- 4 slices bacon cooked then crumbled
- 2-3 eggs hard boiled
- 1 medium shallot or green onions would work fine, sliced thinly
- 3/4 cup of Hellmans mayo**
- 2 teaspoons yellow mustard
- 1 teaspoon fine dijon mustard
- 1 teaspoon fennel seeds chopped small
- 1 teaspoon dill seed
- 1 teaspoon horseradish
- 1 tablespoon white balsamic vinegar
- S&P to taste
- Put the florets into a microwave safe bowl, add a couple tablespoons of water and top with a plate. Microwave for 4-8 minutes until fork tender (depends on bowl size, how many florets, etc.)
- Drain and put into an ice bath. Strain and place in fridge to cool (hard boil your eggs, fry the bacon, slice the shallots, etc.)
- Once everything is cool, combine the sliced eggs, crumbled bacon, shallots, florets, mayo and spices in a bowl and mix.
- Dust with paprika and set in fridge to cool for a couple hours.