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Vegan Cauliflower “Egg” Salad

SD9591_OBrien

Cauliflower stands in for hard-boiled eggs in this healthy vegan recipe. Serve over a bed of greens or on whole-wheat toast for an easy open-face sandwich.

Servings

4 servings

Prep Time

15 minutes

Total Time

15 minutes

Ingredients

  • 3cups small cauliflower florets
  • 1/4cup vegan mayonnaise
  • 1teaspoon lemon juice
  • 1/2teaspoon Dijon mustard
  • 1/2teaspoon hot sauce, such as Frank's RedHot
  • 1/4teaspoon ground turmeric
  • Pinch of salt
  • 2tablespoons finely diced celery
  • 1tablespoon finely diced red onion
  • 1teaspoon finely chopped fresh dill

Instructions

  1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until just tender, 4 to 6 minutes.
  2. Meanwhile, whisk mayonnaise, lemon juice, mustard, hot sauce, turmeric and salt in a medium bowl.
  3. Add the cauliflower to the bowl and coarsely mash with a potato masher or fork. Stir in celery, onion and dill.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 114kcal
Carbohydrate Total 5g
Total Sugars 2g
Added Sugars 0g
Fiber 2g
Total Fat 10g
Saturated Fat 1g
Mono Saturated Fat 0g
Cholesterol 0mg
Sodium 174mg
Protein 2g
Potassium 266mg
Calcium 24mg
Folate 48mcg