Prep time: 20 minCook time: 10 min
Ingredients
- 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
Directions
- Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain
- With a fork, smash the florets so the consistency and texture is consistent with egg salad
- 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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