If you’re a lover of potato salad like myself, this recipe is PERFECT for you. Just as creamy and flavorful, but way healthier. This easy recipe swaps out cauliflower for potatoes, but you’d never even know it! If you’re looking for a tasty way to get in some protein and veggies, you HAVE to try this out!

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Fauxtato Salad

Servings

servings

Ingredients

• 1 large head of cauliflower cut into bite-size florets
• 1 small red onion diced finely
• 2 stalks of celery diced finely
• 2 green onions chopped
• 3/4 cup veganaise
• 3 TBSP white vinegar
• 1 TBSP dijon mustard
• a few drops of liquid stevia, to taste (optional)
• 2 tsp garlic powder
• 1 tsp dried dill
• 1/4 tsp black pepper
• 1/4-1/2 tsp celery salt
• 6 boiled eggs chopped (more, if desired)

For Garnish

• sea salt and black pepper to taste
• paprika

Servings servings Ingredients 1 large head of cauliflower cut into bite-size florets 1 small red onion diced finely 2 stalks of celery diced finely 2 green onions chopped 3/4 cup veganaise 3 TBSP white vinegar 1 TBSP dijon mustard a few drops of liquid stevia, to taste (optional) 2 tsp garlic powder 1 tsp dried dill 1/4 tsp black pepper 1/4-1/2 tsp celery salt 6 boiled eggs chopped (more, if desired) For Garnish sea salt and black pepper to taste paprika

Instructions

1. Steam cauliflower florets over medium high heat, covered, until tender, about 5-7 minutes.
2. In a small bowl, mix together red onion, celery, green onions, veganaise, vinegar, mustard, and all spices (except paprika and salt/pepper used for garnish).
3. In a large bowl, combine steamed cauliflower florets, veganaise mixture, and chopped boiled eggs. Mix well, and let sit in fridge at least 1 hour to cool and allow flavors to marry. Garnish with paprika, salt, and pepper before serving.

Recipe Notes

1 serving (1/6th of the recipe) contains approximately 2 servings healthy added fats, 1 serving vegetable, and 1 serving protein.

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