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

    1. Cut cauliflower into bite size pieces. Steam until fork tender but not overcooked, cool completely.
    2. 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.