Rich and Creamy Faux-Tato Salad

Ingredients

• 1 head cauliflower, cut into bite-sized pieces
• 3 stalks celery, sliced
• 1 medium green bell pepper, chopped
• 1 ¼ cups mayonnaise (such as Duke's®)
• 1 tablespoon vinegar
• 1 tablespoon mustard
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 6 hard-boiled eggs, peeled and chopped

Step 1

Set up a steamer basket over a saucepan with about an inch of water—make sure the water doesn’t touch the bottom of the basket. Bring the water to a boil, then add the cauliflower, cover it, and steam for around 7 minutes until it’s tender. Once done, take it off the heat and rinse the cauliflower with cold water right away to stop the cooking. Let it cool while you get the rest ready.

Step 2

In a big bowl, mix together the chopped celery, green pepper, and onion. Stir in the mayonnaise, vinegar, mustard, salt, and pepper until everything is well combined.

Step 3

Add the cooled cauliflower and the chopped eggs to the bowl, then gently toss everything together so it’s evenly coated but the cauliflower doesn’t break apart.

Step 4

Cover the salad and pop it in the fridge for at least 6 hours, or up to overnight, to let all the flavors come together nicely.