Vegan Cauliflower "Potato" Salad
A simple Vegan Cauliflower "Potato" Salad that taste just like the regular potato salad but with out the potato or eggs!
Ingredients
- 1 Head Cauliflower
- 1 Small Onion I used a Vidalia Onion.
- 2 Stalks Celery
- 1 1/2 Cup Vegan Mayo Alternative
- 1 tsp Minced Garlic
- 2 Tbsp Mustard I used plain yellow mustard.
- 1 tsp Apple Cider Vinegar
- Salt and Pepper To taste
- 1 tsp Dill
- 1/2 tsp Celery Seed
- 3 tsp Real Maple Syrup
- Paprika Regular or smoked
Instructions
- In a Medium sized sauce pan, pour about an inch of water in the pan.
- Clean and cut the cauliflower into bit size pieces, place into the medium sized sauce pan with water, cover.
- Bring to boil over medium-high heat, cook for about 3 to 5 minutes, checking for tenderness with a fork.
- Do not over cook the cauliflower, cook until the cauliflower is tender but still crisp.
- Drain the cauliflower and rinse with cool water to stop the cooking.
- Leave the cauliflower to drain completely while preparing everything for the salad.
- Clean and dice the celery and onion, place into a large bowl.
- Continue by adding the mayo alternative, mustard, maple syrup, and the spices.
- Add the well drained cauliflower to the large bowl with the onion and celery.
- Gently fold all the ingredients until well combined.
- Place into the refrigerator for no less than a hour before serving, longer if possible.
- Before serving, sprinkle paprika over the salad and serve.