Cauliflower Potato Salad

by | Jul 13, 2020

Ingredients

  • 5 cups Cauliflower florets
  • 1 hard boiled eggs (chopped)
  • 6 hard boiled egg whites (chopped) 
  • ½ cup celery (chopped)
  • ¼ cup scallions (chopped)
  • ¼ cup red onion (chopped)
  • 2 tablespoons fresh dill (chopped)

    • For the Dressing:

      • 150 grams raw cashews (soaked) 
      • 2 ½ tablespoons apple cider vinegar
      • 1 tablespoon Dijon mustard
      • 2 tablespoons fresh dill
      • 1 tablespoon onion
      • 1 clove garlic
      • 1 teaspoon sea salt
      • ½ teaspoon ground pepper
      • 1/3 cup water

    Directions

    1. Place the cashews in a bowl and soak for 2 hours. Drain and rinse thoroughly.
    2. Bring a large pot of water to a boil and add the cauliflower.  Cook until tender but still firm (about 10 minutes.) Rinse under cold water and allow to drain completely. 
    3. Place eggs in a saucepan and cover with cold water. Bring the water to a boil; cover and remove from heat, let eggs stand in water for 10 minutes. Cool peel and chop.
    4. In a blender combine all dressing ingredients and blend until smooth.
    5. In a large bowl, add cauliflower, eggs, celery, onion and dill.
    6. Add the blended dressing, mix well and refrigerate until chilled.
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