Cauliflower "Egg" Salad

Prep time = 20 min
Cook time = 10 min
  • 4 cups cauliflower, broken into small florets
  • 1 tablespoon of finely diced red onion
  • 5 tablespoons sweet pickle relish
  • 5 tablespoons veganiase or the vegan mayonnaise
  • 1 tablespoon dijon mustard
  • salt and ground black pepper to taste
  • Fresh dill
  1. Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain
  2. With a fork, smash the florets so the consistency and texture is consistent with egg salad
  3. Mix cooked cauliflower, dill, red onion, sweet pickle relish, vegan mayonnaise, and mustard in a large bowl; season with salt and black pepper


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Dr. Scott Schreiber has been practicing in Newark, Delaware for over eleven years. He is a chiropractic physician that is double board certified in rehabilitation and clinical nutrition. He is a certified nutrition specialist and a licensed dietitian/nutritionist.

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