![\"\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2021\/02\/Cauliflower-\u201cEgg\u201d-Salad.700h.jpg\")
Cauliflower \u201cEgg\u201d Salad<\/h3>\n
Makes 8 half-cup servings<\/p>\n
- \n
- 1 medium head cauliflower<\/li>\n
- 3\/4 cup raw cashews, soaked<\/li>\n
- 1 teaspoon nutritional yeast flakes, to taste<\/li>\n
- 1\/4 cup unsweetened plantbased milk<\/li>\n
- 2 generous tablespoons fresh lemon juice<\/li>\n
- 1\/2 teaspoon finely ground sea salt<\/li>\n
- Dash black pepper<\/li>\n
- 3\/4 teaspoon prepared mustard<\/li>\n
- 1\/4 teaspoon garlic salt<\/li>\n
- 1\/4 teaspoon granulated garlic<\/li>\n
- 3 medium scallions, diced<\/li>\n
- 1\/3 medium red bell pepper, diced<\/li>\n
- 1 medium stalk celery, diced<\/li>\n
- 1\/3 cup chopped green olives, diced<\/li>\n<\/ul>\n
Chop the cauliflower into medium-size florets and steam in a countertop steamer or steamer basket in a pan on the stovetop for approximately 20 minutes or until fork-tender. Do not overcook; you do not want them to turn into mush when chopped. Immediately place the florets on a baking sheet to cool.<\/p>\n
While the cauliflower is steaming, place the cashews in a blender with the nutritional yeast, plant-based milk, lemon juice, salt, pepper, mustard, garlic salt, and granulated garlic. If you chose not to soak the nuts prior to blending, blend on high speed until smooth or only small nut fragments remain. The cashew mayo yields about 3\/4 cup. Set aside.<\/p>\n
Place half of the cooled cauliflower florets into a food processor and pulse approximately 10\ntimes into dice-size pieces. You may need to do this in batches if you\u2019re using a small food\nprocessor. Remove one batch from the processor before dicing the next. Alternatively, you\ncould dice the cauliflower by hand. Continue until all florets have been diced. Pour the\ncauliflower into a large mixing bowl.<\/p>\n
Add the diced scallions, peppers, celery, and olives to the cauliflower and gently mix.\nLightly season the mixture with additional salt, black pepper, and garlic salt, if desired.<\/p>\n
Pour the cashew mayo over the veggie mix and gently stir, being careful not to mash the\ncauliflower pieces. It is not necessary to use all of the cashew mayo to coat the diced\nveggies nicely and bring them together. If you prefer a wetter salad, add more mayo.\nRefrigerate the remaining mayo in a covered jar. Use within 5 to 7 days.<\/p>\n
Variation<\/strong><\/p>\n
To make a nut-free version, replace the cashew mayo with 3\/4 cup vegan, nut-free, storebought\nmayo. Reduce the nutritional yeast to 1\/2 teaspoon, the plant-based milk to 2 tablespoons\nor until a saucy texture is achieved, and the lemon juice to 1 tablespoon. Then mix\nin the remaining seasonings from the cashew mayo recipe (see step 2).<\/p>\n
NOTES<\/strong><\/p>\n
Soaking cashews is required prior to starting this recipe. That being said, the mayo can be made without soaking the cashews and will then yield a finished mayo with tiny unblended pieces of cashew that add a nice texture to the salad.<\/p>\n
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