Cauliflower Mocked your Potato Salad

This gluten free/vegan cauliflower mocked your potato salad is delightfully delicious and perfect for any picnic! I decided it was time for me to try turning cauliflower into a mock potato salad.

I like my food with a view and I wanted to take advantage of the warm weather we had one day last week. Hope you enjoy the photo as much as I enjoyed the sun shinny weather.

Side note: This post was created on one of my previous websites on 3/28/2016. I decided to keep the post mostly the way it was because it’s still relevant and I still love this dish!

I also made a bowl without the mayonnaise. Both dishes turned out to have such great flavor. As you can see from the upper left hand corner of this photo, my 5 year old is ready to eat.

These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Just let it be a little guide for your own creation:

Cauliflower Mocked your Potato Salad

• PRE-HEAT oven to 400 degrees.

• CUT 1 bundle cauliflower into bite size pieces.

• ADD to a wax paper lined sheet tray.

• DRIZZLE with coconut or avocado oil.

• SPRINKLE cauliflower with 1 tsp. turmeric powder, 1 tsp. garlic powder, and some cracked black pepper.

• BAKE for 7-10 minutes on the bottom rack in the oven until fork tender. Flipping once if desired. It should have a nice brown golden color on bits of them.

• PLACE cauliflower into a bowl and immediately stir in 1 tbsp. lemon juice, 1 large chopped stalk of celery, 1/2 small chopped red bell pepper, 3 chopped green onions, 1 tbsp. relish, 1 tbsp. dried dill, 1 tsp. paprika and S/P to taste.

• STIR and then put some into a bowl to set aside for those who do not like mayonnaise.

• STIR in enough mayonnaise for a good consistency.

I like the Follow your Heart brand soy free vegenaise “mayonnaise”.

Even though it’s really good with and without the mayonnaise straight out of the gate, I do recommend refrigerating it over night to let the flavors marry.

I’m always trying to find creative ways to get more turmeric into my food (to help with inflammation) and I love how this one turned out! I mixed some chia seeds into my bowl also just because I have it on hand and to boost the nutritional value in this dish a bit.

The measurements are so loose for this recipe because every head of cauliflower is so different. You just have to taste as you go to make sure it’s how YOU like it.

Here is a photo before it hits the oven with the dollops of coconut oil and seasoning:

I had leftovers without the mayonnaise in it. So, for lunch the next day, I added some Thai sweet red chili to it and heated it in a pan on the stove:

Endless possibilities and SOOOOO GOOOD!!!

Grateful Day – I am extremely grateful for spring. Even though we still have spring snow showers for awhile, spring is definitely in the air! LOVE IT!!

(That was in I lived in Colorado)

Have you tried making a similar Cauliflower mocked your potato salad? If so, how did it turn out for you?

Brining you sporadic non-conventional publications. A non-professional perspective on life from a Genx ginger hermit with CPTSD.