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Cauliflower and Egg Salad

I have seen many variations of this — often calling it a mock potato salad — however you chose to refer to this dish it’s hearty and nourishing and delicious! And low carb and gluten free. Here’s my version …

CAULIFLOWER and EGG SALAD

2 cups Cauliflower, cut into bit-size chunks

1 tbsp water

1 tsp Olive Oil

2 large hard boiled Eggs

2 Scallions, finely chopped

1 tbsp fresh Tarragon, chopped

Kosher salt and fresh pepper

1 tbsp fresh lemon juice

1 tsp wasabi mayo, or dijon mustard

2 tbsp light mayonnaise

1 tsp white wine vinegar

Large lettuce leaves in place of whole wheat wraps

DSC_3428Put the 1 tbsp water in a small non stick frying pan. Add cut cauliflower and heat over medium-high heat, stirring often. After 3 minutes add the olive oil, a sprinkle of kosher salt and pepper. Cook another 2-4 minutes, just until the cauliflower begins to get tender.

DSC_3415Put cauliflower on a plate to cool.

DSC_3417Meanwhile chop eggs, scallions and tarragon and put them into a medium bowl.

DSC_3418Add cauliflower after cooling slightly.

DSC_3421In a small bowl whisk together lemon juice, wasabi mayo or mustard, light mayonnaise, vinegar, pinch of salt and fresh pepper.

DSC_3422Gently toss until well blended.

DSC_3425Serve on lettuce leaves.

3 thoughts on “Cauliflower and Egg Salad

  1. debbie gorman

    another great inspiration for this long weekend coming up.
    by the end of the summer we start thinking about our pants with a zipper, not just our pull ups!!

    Reply

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