Vegan Cauliflower "Egg" Salad

Vegan Cauliflower "Egg" Salad

1 Review
From the EatingWell Kitchen

Cauliflower stands in for hard-boiled eggs in this healthy vegan recipe. Serve over a bed of greens or on whole-wheat toast for an easy open-face sandwich.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 cups small cauliflower florets
  • ¼ cup vegan mayonnaise
  • 1 teaspoon lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon hot sauce, such as Frank's RedHot
  • ¼ teaspoon ground turmeric
  • Pinch of salt
  • 2 tablespoons finely diced celery
  • 1 tablespoon finely diced red onion
  • 1 teaspoon finely chopped fresh dill

Preparation

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  • Ready In

  1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until just tender, 4 to 6 minutes.
  2. Meanwhile, whisk mayonnaise, lemon juice, mustard, hot sauce, turmeric and salt in a medium bowl.
  3. Add the cauliflower to the bowl and coarsely mash with a potato masher or fork. Stir in celery, onion and dill.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 114 calories; 10 g fat(1 g sat); 2 g fiber; 5 g carbohydrates; 2 g protein; 48 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 30 IU vitamin A; 40 mg vitamin C; 24 mg calcium; 1 mg iron; 174 mg sodium; 266 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 2 fat

Reviews 1

May 16, 2017
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By: Connie
This was AMAZING. I used pesto veganaise and it turned out phenomenal. This dish makes you feel so much better than the egg version. I would definitely make this again!! Woo!