Vegan Cauliflower “Egg” Salad

Home Recipes Vegan Cauliflower “Egg” Salad

American

Lunch

Salad-side/appetizer

Vegan Cauliflower “Egg” Salad

15m Prep Time

Description

Transform humble cauliflower into a protein-rich, heart-healthy alternative to traditional egg salad. This innovative plant-based recipe delivers the familiar creamy texture and satisfying flavor you love, while offering the antioxidant benefits of cruciferous vegetables. Serve this versatile dish over fresh greens or on whole-wheat toast for a nutritious meal that supports your cellular health.

Ingredients

3 cups small cauliflower florets
¼ cup vegan mayonnaise
1 teaspoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon hot sauce , such as Frank's RedHot
¼ teaspoon ground turmeric
Pinch of salt
2 tablespoons finely diced celery
1 tablespoon finely diced red onion
1 teaspoon finely chopped fresh dill

Instructions

STEP 1

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until just tender, 4 to 6 minutes.

STEP 2

Meanwhile, whisk mayonnaise, lemon juice, mustard, hot sauce, turmeric and salt in a medium bowl.

STEP 3

Add the cauliflower to the bowl and coarsely mash with a potato masher or fork. Stir in celery, onion and dill.

Calories

114kcal

Fat

10g

Saturated Fat

Monounsaturated Fat

Cholesterol

0mg

Sodium

174mg

Carbohydrates

Dietary Fiber

Added Sugars

Total Sugars

Protein

Potassium

266mg

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Vegan Cauliflower “Egg” Salad

Description

Ingredients

Instructions

STEP 1

STEP 2

STEP 3

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