A summer favourite of mine is this Cauliflower and Egg Salad. It's also been called "Fake Potato Salad," but my recipe is modified to remove some of the nasty things people put into potato salad, like pickles and enough Miracle Whip to make the whole thing has a texture of a cream soup.
Not the best thing ever! I also dislike the heaviness of regular potato salad, so when I discovered that cauliflower makes a nice, lightweight substitute for potatoes, I couldn't wait to try my potato salad recipe with it. It worked out well and I've been making it for several years now when the mood, or the weather, strikes.
Below is the recipe and some pictures to help for those of you that are just learning how to cook or like step-by-step guides:
The first step is to steam the cauliflower. I use a veggie steamer basket and for this particular cooking session, I used the frozen cauliflower since, again, the fresh produce left a lot to be desired.
Place enough water in the bottom of a pot, and put the steamer basket in. If the water is coming up through the bottom, drain a little of it and put the basket back in. Chop the cauliflower to the sizes you see in the image if you're using fresh.
Steam the cauliflower until it's cooked through, but still firm so it maintains integrity in the dish. This should take anywhere from 6 - 10 minutes, depending on how small your pieces are.
Move the cauliflower to a bowl or plate, cover it, and then place it in the fridge to cool. Move onto preparing the eggs.
The next step is to hard boil all of the eggs. To hard boil, place all of the eggs into the bottom of a pot. Ensure that they have a little room to move around and that they aren't sitting on top of one another. They should cover the bottom.
Add enough cold water to just cover the eggs and put them on the stove. Bring the water to a boil. Once the water is at a hard boil, set a timer for 10 minutes. Keep the water at a boil. Once the ten minutes is up, drain the water and let the eggs cool.
To help cool the eggs faster, they can be put into an ice water bath. I put them in the sink in a glass bowl and let cold water trickle over them. If concerned at all about wasting water, then go with the ice water bath.
Finally, peel the eggs and ensure that all of the shell has been moved away. I have a trick for quickly peeling eggs that doesn't involve spoons and tricky maneuvers. Simply smack the egg against a cutting board or a counter while palming it and then roll the egg so that the shell crackles.
There is an inner layer between the shell and the egg that should keep the small pieces intact. That will allow the shell to come away from the egg easily enough. (When I have a chance, I'll try to make a video.)
Rinse the eggs with cool water to ensure that any shell pieces that got left behind and place the eggs in a colander (strainer) so they can dry while cooling further.
Chop the green onions into desired lengths. I like them chopped small. I used two for this recipe, but you can go ahead and use more if you want to. I just happened to need the rest of the onions for another recipe later on.
When the eggs are cool to the touch, it's time to chop them up into large chunks. I quarter mine and then chop each quartered piece into two. My eggs got a little over-cooked this time around, but only a little. You can tell because the outside of the yolk turned that dark yellow-green sort of color. They still taste fine, but they look less pretty.
The next step is to mix up the dressing in a separate bowl. Measure out the Dijon mustard, the mayo, and the ground pepper into a separate bowl and combine it until fully mixed. It should appear as it does in the image.
I usually use a spoon to do my mixing, but you can use a small egg whisk or a fork. It is best to not use a mixer because the mayo and mustard can easily get to a point where they start separating.
Finally, add the onions, eggs, and dressing to the cauliflower in the bigger bowl and stir with a large spoon until the dressing is evenly covering everything. Cover the bowl with a plate, lid (if you happen to have those lovely Pyrex mixing bowls with the lids), or cling wrap. Put it into the fridge for further chilling.
This cauliflower and egg salad will last for up to 3 days in the fridge, but it is best the first or second days.