With summer in full swing I wanted to share a good recipe to bring to a cookout with friends or just to enjoy with your own home grilled favorites.
- 1 medium head cauliflower (about 4 cups/1 quart florets)
- 2 hard-boiled eggs
- 1 medium stalk celery, minced (including leaves)
- ½ cup chopped green pepper
- 2 green onions, chopped (green and white parts)
- 1/3 cup mayonnaise (I am so excited to have found a store-bought mayo that isn’t made with crumby oil. I haven’t seen it at Cub foods or Target yet, but Kowalskis and Costco both carry mayonnaise made with avocado oil, and it is excellent!)
- 1 tablespoon prepared mustard (brown or yellow)
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1-2 drops hot sauce or a pinch of cayenne pepper (optional)
- 2 tablespoons chopped dill pickle
Salt and pepper
1) Break or chop the cauliflower into smallish florets. If they are too big, they’re difficult to cook so that they have the right “bite” and flavor – the outside tends to overcook.
2) The recipe I found online for this calls for microwaving the cauliflower to cook it, but I prefer to roast it in the oven. I chop it up, cover with olive oil, and salt, then bake at 350 for 30-35 minutes until soft and even a little browned.
3) Drain and put into a medium bowl. Chop the egg and add. Toss with salt and pepper. I like quite a bit of pepper, and it does seem to take a surprising amount of salt, but this would be to taste.
4) Mix the ingredients for the dressing (mayo, lemon juice, etc.). Taste for the balance of flavors you like. Mix the chopped vegetables and the dressing into the cauliflower and egg mixture. Add chopped fresh herbs if you wish – chives, dill, or parsley work well. Garnish with the herb, or sprinkle with paprika. Chill.
Makes 8 servings.