Cauliflower ‘egg-ish’ salad 

When I first stopped eating animal products, I found myself asking is “What can I take for lunch?” more than usual. For a while, I felt I was cooking all these really great plant based food as home when I went to pack a lunch I was at a loss as to what to bring on the go.

This recipe helps to mix up that answer and creates a great to-go option for snacks or lunches. Disclaimer – I wouldn’t say this taste too much like egg salad. But the crunch and flavor make it great.

This is super delicious on crackers (pictured here with Living Zen Organics GF&raw crackers). I also really enjoy it on toasted sandwiches and salads.


 

Cauliflower ‘Egg’ Salad

servings – 6                                                                                                                             total time – 30

Ingredients

  • 1 medium head of cauliflower
  • 2 medium scallions, chopped
  • 1 red pepper, chopped
  • 3 stalks of celery, chopped
  • 3/4 cup raw cashews*
  • 2 tsp nutitional yeast flakes
  • 1/4 c almond milk
  • 3 tbsp lemon juice
  • 1/2 tsp salt
  • dash of black pepper
  • 3/4 tsp mustra
  • 1/4 tsp garlic salt

1. Chop head of cauliflower into medium size florets and steam for approximately 15 minutes. Watch closely so they don’t overcook. Once fork tender, immediately place separate dish to cool.

2. While cauliflower is steaming, place cashews in food processor* with

  • 2 tsp nutitional yeast flakes
  • 1/4 c almond milk, 3 tbsp lemon juice, 1/2 tsp salt
  • dash of black pepper
  • 3/4 tsp mustra
  • 1/4 tsp garlic salt

3. Blend on high speed until smooth. Set aside.

4. Dice 2 scallions,1 red pepper, and 3 stalks celery. Place half of chopped scallions, pepper, celery into food processor. Pulse approximately 4 times to get the pieces small.

5. Place 1/2 of cooled cauliflower florets into food processor* and pulse approximately 8 times into diced sized pieces. Pour diced cauliflower into large mixing bow. Dice and add the remaining cauliflower as well.

6. Gently mix diced veggies with diced cauliflower and  season with salt, black pepper, and garlic salt.

7. Pour cashew mayo over veggie mix and stir (don’t mash the cauliflower).

Notes

  • Soak the cashews for 6 hours in water or boil water and soak for 30 minutes to get a nice creamy texture in the sauce.
  • You can also used a high powered blender
  • Or chop by hand

 

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