Creamy Cauliflower Salad

Recipe by Julesong
READY IN: 25mins




  • Break the cauliflower up into florets, then steam it for 10-20 minutes- how firm you prefer the cauliflower is up to you (after having made this the first time, I've decided to leave it firmer for next time; the taste of very soft cauliflower in the salad is wonderful, but the texture was a little mushy).
  • Mix together all ingredients except the cauliflower.
  • When cauliflower is done, while still warm fold it into the mayo mixture- it makes it taste better to combine while warm.
  • Put into serving container and garnish.
  • Refrigerate for at least three hours before serving- the longer the better- the flavor is even better then next day!
  • Notes from Julie: I use the dried minced onion because I like the texture, and omit the celery; some people might prefer sweet pickles and/or Miracle Whip, but eew, not me.
  • Also, if you haven't had the chance to try Vegenaise, do so (even if you're not vegetarian); it tastes just like Best Foods and at a fraction of the calories and fat (20% lower in fat), and because it contains no dairy or egg product you don't have to worry about it going bad while sitting out at a picnic or potluck.