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Barb's Cauliflower "Egg" Salad
Nb persons: 0
Yield: 6 - 61/2 cups
Preparation time:
Total time:
Source: Barbara Werner for Whole Foods
| 3 each | Celery ribs, with leaves, small dice 3 each |
| 1 Tbsp | Hot sauce, such as RedHot |
| 2/3 cup | minced fresh Cilantro |
| 2/3 cup | minced fresh basil leaf |
| 1 Tbsp. | Curry powder |
| 1/4 cup | Capers, drained, roughly chopped |
| 1Tbsp. | Caper juice |
| 1/2 tsp | Celery seed |
| 3/4 C | Just Mayo vegan mayo |
| 3/4 C | Greek yogurt |
| 2 Tbsp. | Cider vinegar |
| 3 Tbsp. | Honey |
| 1 large | Cauliflower head, Approximately 2 lb., cut into florets & small dice |
| 1/2 cup | roughlyt chopped Edamame |
| 3/4 cup | roughly chopped cherry or grape tomatoes |
| 1 bunch(6 medium) | green onion, white tips and light green , cleaned, cut on bias and diced |
| 1 Tbsp. | kosher salt |
| 1 tsp. | freshly ground black pepper |
| Red leaf lettuce, Cleaned and dried | |
| Tomato Slices, Sliced 1/4" thick | |
| Bread of choice, Firm-textured |
1. Combine all ingredients from celery ribs to black pepper until well-coated.
2. Line split sandwich bread and line with red leaf lettuce and tomato slices. Cover with an inch-thick of cauliflower mixture. Cut as desired.
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