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.

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, whisk mayonnaise, lemon juice, mustard, hot sauce, turmeric and salt in a medium bowl.

  • Add the cauliflower to the bowl and coarsely mash with a potato masher or fork. Stir in celery, onion and dill.

Nutrition Facts

114 calories; protein 1.7g 3% DV; carbohydrates 4.8g 2% DV; exchange other carbs 0.5; dietary fiber 1.8g 7% DV; sugars 1.7g; fat 10.3g 16% DV; saturated fat 1.1g 6% DV; cholesterolmg; vitamin a iu 29.9IU 1% DV; vitamin c 40mg 67% DV; folate 47.7mcg 12% DV; calcium 24.3mg 2% DV; iron 0.6mg 3% DV; magnesium 14.1mg 5% DV; potassium 266.4mg 8% DV; sodium 174.1mg 7% DV; thiaminmg 4% DV.

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Rating: 5 stars
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! Read More