- 1 medium head of cauliflower (about 2 pounds)
- 1 stalk celery, diced
- 4 tablespoons finely chopped red onion
- 1 tablespoon finely chopped parsley
- ¼ cup mayonnaise
- 1 tablespoon brine from a dill pickle jar (optional, but we always have pickles and I like to use it.)
- 1 tablespoon white distilled vinegar
- ½ teaspoon dry mustard
- ½ teaspoon celery seeds
- ½ teaspoon dried dill weed
- ½ teaspoon sea salt
- 1 large hard-boiled egg, diced
INSTRUCTIONS:
- Cut the cauliflower into small florets and put it in a steamer basket.
- Steam the cauliflower about 4 minutes, until it is just tender.
- Put the steamed cauliflower in a colander and let it cool and drain. (It’s best if it can drain for 45 minutes to an hour so it will be dry.)
- Put the celery, onion, parsley, mayonnaise, pickle brine, vinegar, dry mustard, celery seeds, dried dill weed, and sea salt in a bowl large enough to hold the cauliflower.
- Whisk the dressing ingredients together and then add the cauliflower. Gently stir until the dressing is well distributed.
- Stir in the diced egg and serve.
Source: In the Kitchen With Kath
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