Faux-tato Salad

 Recipe From: Laura

Potato salad tends to remind me of childhood summer picnics we had at the park.  Mom would fry up a whole chicken and throw together a potato salad, which almost always consisted of pickles.  I'd  pick out those lil crunchy bites of dill then leave the rest.  No potato salad complete without those babies.   And if I was really hungry, I would nibble on the eggs, always leaving behind the potatoes. Poor potatoes felt left out.  Fast forward to years later, I come across this... "Cauliflower Potato salad" = Intrigued.   With baked cauliflower instead of potatoes & substituting reg. mayo for Sir Kensington's brand mayo, [a  sunflower oil based mayo], it makes for a very healthy salad. No one can even taste a difference and really...it's the dressing that makes it taste so amazing!   With a few other add-ins like bacon, pickles & onions,  I then dubbed it my "Faux-tato salad."    It's a wonderful addition to your summer picnic.  So concocted up some of this deliciousness & commence to your fav.  childhood park. :) Enjoyed by all at Shiree’s graduation party.   

1 head cauliflower

salt, to taste

pepper, to taste

paprika

2 tablespoons olive oil

3 eggs, hard-boiled, chopped

3 stalks celery, diced

½ red onion, diced

5-6 pickles

3 pieces bacon, cut     

1/8 c. green onion

DRESSING

½ cup Sir Kensington brand sunflower based mayo or Greek yogurt ( can        use more to get consistency you want)

1 tablespoon Dijon mustard

1 tablespoon honey

2 tablespoons dill, chopped

1 tablespoon olive oil

1 clove garlic, crushed

 ½ lemon, juiced (I did a whole one)

Couple lite dashes of paprika

Preheat oven to 400˚.  Slice cauliflower into small florets.  Place cauliflower onto baking sheet and season with paprika, salt, pepper, and olive oil.  Bake in preheated oven for 20 minutes or until lightly browned and a touch crispy.

In a large bowl, combine all dressing ingredients. Set aside.   Once cauliflower is cooked, set aside and let cool slightly.  Dice eggs, onion, and celery.  In a large bowl, combine cauliflower, eggs, onion, celery, pickles, bacon, g. onions and dressing. Garnish with more freshly chopped dill before serving.