Cauliflower "Potato" Salad

Blackstone

1 medium head cauliflower

2 sticks of celery

1 small bunch of dill

1 shallot

½ tsp salt

⅓ cup mayonnaise

2 tbsp Dijon mustard

4 tsp red wine vinegar

½ tsp garlic powder

½ tsp curry powder

½ tsp salt

½ tsp black pepper

¼ tsp paprika

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Cut the cauliflower head into quarters, then trim off and discard the leaves and thick stem. Cut into small, bite-sized florets.

Once the water comes to a boil, uncover, add cauliflower and salt; stir for a few seconds. Cook until crisp-tender, about 3 minutes. Drain and set aside to cool.

Add mayonnaise, Dijon, vinegar, and spices to a large bowl; whisk together. Peel and mince shallot. Small dice celery (reserving celery leaves for garnish); transfer both to the bowl with the dressing.

Using a knife, shave the dill leaves off the stems; discard the stems and mince the leaves. Add dill and drained cauliflower to the bowl and stir to combine.

Page footer