Cauliflower “Egg” Salad (vegan, gluten-free

• Vegetarian

• Produce

  • 1 medium head Cauliflower
  • 1 medium stalk Celery
  • 1/4 tsp Garlic, granulated
  • 1/3 Red bell pepper, medium
  • 3 Scallions, medium
  • 1 Veggies

• Refrigerated

  • 1/4 cup Almond milk

• Condiments

  • 1/4 cup Green olives
  • 2 tbsp Lemon juice, fresh
  • 3/4 tsp Mustard
  • 1 Sauce

• Baking & Spices

  • 1 Sprinkle Black pepper
  • 1/4 tsp Garlic salt
  • 1 tsp Nutritional yeast flakes
  • 1/2 tsp Salt

• Nuts & Seeds

  • 3/4 cup Cashews, raw

Found on nutritionicity.com

Description

Directions

• 1) Chop head of cauliflower into medium size florets and steam for approximately 20 minutes or until fork tender. Do not overcook as you do not want them to turn into mush when chopped. Once steamed immediately place florets on a baking sheet to cool.
• 2) While cauliflower is steaming place cashews in high speed blender with remaining sauce ingredients. Blend on high speed until smooth, or only small nut fragments remain if you chose not to soak the nuts prior to blending. Set aside.
• 3) Dice scallions, red pepper, celery and green olives. Set aside.
• 4) Place 1/2 of cooled cauliflower florets (or less if you have a small food processor) into food processor and pulse approximately 10 times into diced sized pieces (you can dice by hand if you do not have a food processor). Pour diced cauliflower into large mixing bowl, dice remaining cauliflower and add it to the bowl as well.
• 5) Gently mix remaining diced veggies and olives in with diced cauliflower and lightly season with salt, black pepper, and garlic salt if desired.
• 6) Pour cashew mayo over diced veggie mix and gently stir so as not to mash the cauliflower. The cashew mayo yields about 3/4 cup. I did not require all of the cashew mayo to nicely coat and bring all of the diced veggies together. If you prefer a wetter salad you can add more.
• Now you are ready to toast some bread for a great sandwich, spoon into a leaf of romaine or Boston lettuce for a fresh wrap, or just dollap several scoops on top of a bed of greens for a delicious salad!

Nutrition