Fauxtato Salad

Chef
Mark Jenssen
INGREDIENTS
Makes 5 portions
1 Cauliflower Head, cut in bite size pieces
30 mL (2 Tbsp) Mayonnaise
30 mL (2 Tbsp) Pickle Juice
30 mL (2 Tbsp) Honey Mustard
5 mL (1 tsp) Ground Black Pepper
3 mL (1/2 tsp) Salt or To Taste
60 mL (1/4 cup) Dill Pickle, chopped
45 mL (3 Tbsp) Red Onion, finely chopped
5 Hard Cooked Eggs, chopped
3 mL (½ tsp) Paprika

METHOD
-
- Cut cauliflower into bite size pieces. Steam until fork tender but not overcooked, cool completely.
- In a large bowl, whisk together mayo, pickle juice, mustard and seasonings. Gently mix in diced eggs, chopped pickle, red onion and cooked cauliflower. Sprinkle with paprika. Chill at least 2 hours before serving.