No Tato Salad

Name: No Tato Salad
Ingredients: 1 head cauliflower; 2 stalks celery; 1/4 - 1/2 cups yellow onion (~ 1/4 of an onion, preferably Vidalia or some other sweet variety); 2 tablespoons fresh parsley; 2 eggs; 2 tablespoons mayo (I use the type made with olive oil); 2 tablespoons capers (or good old green Spanish olives); 1 tablespoon dijon mustard; 1/4 teaspoon celery salt; 1/4 teaspoon garlic powder; Salt & pepper to taste; Sprinkle sweet paprika (optional)

12 ingredients

6 steps

Ingredients

1 head cauliflower
2 stalks celery
1/4 - 1/2 cups yellow onion (~ 1/4 of an onion, preferably Vidalia or some other sweet variety)
2 tablespoons fresh parsley
2 eggs
2 tablespoons mayo (I use the type made with olive oil)
2 tablespoons capers (or good old green Spanish olives)
1 tablespoon dijon mustard
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
Salt & pepper to taste
Sprinkle sweet paprika (optional)

Directions

1

Place the eggs in a small pot. Cover with water and put over a burner on high. Bring to a boil, let go 4 minutes and cut the heat. Remove pot to the sink, drain, and fill with cold water.
2

While your eggs are cooking, chop/snap the cauliflower into small florets. When this is complete, add to a large pan over medium high heat with a splash or 2 of water. Cook until softened - if you want to go a little brown here, have at it. I went for just steamed to taste as close as possible to potatoes, but brown would be nice, too. Remove from the heat when done. Add to a large bowl to cool.
3

While that is working, dice the celery, onion, capers and parsley. Add to the bowl with the cauliflower.
4

When the eggs are done, cool, peel and dice. Add to the bowl.
5

Add the mayo, mustard, celery salt & garlic powder. Combine. Taste & add salt and pepper if needed. Dust with paprika as an optional old school garnish.
6

Serves 2 for dinner with a nice steak and 1 for lunch beefed up with a little chicken and the gift that keeps on giving: hazelnut gremolata (yes, this is the same gremolata that's been kicking around the back of my fridge and popping up here and there since Easter).