1 head cauliflower, cut into florets
2 stalks celery, finely diced
1 shallot, finely chopped
1 TBS parsley, finely chopped
2 eggs, hard boiled and minced
1 TBS Dijon mustard
1 teaspoon sea salt
¼ teaspoon black pepper
optional addition to add a little zing and some antioxidants to your cauliflower salad- 2 cubes of Kovi Kai pressed ginger and 2 triangles of Kovi Kai pressed fresh turmeric (or 1 teaspoon each fresh finely minced ginger and turmeric)
Chop cauliflower into small florets, about ½ inch in size. Steam in a pot on the stove top until tender. Rinse in a collander with cold water and set aside to cool. Chop celery, shallot, and parsley and place in a large bowl.
Meanwhile, place the eggs in a pot just covered in lightly salted water. Bring to a boil, then turn off heat and cover. Leave the eggs covered for 6 minutes. Drain and place in an ice bath to stop the cooking. Alternatively, you can use an egg cooker. Peel eggs when they are cool to the touch. Mince the eggs and add to the bowl with celery, shallot and parsley.
In a small bowl stir together the mayonnaise, mustard, salt and pepper. Coat the veggies and eggs in the mayo mixture. Stir in the cooled cauliflower florets and coat evenly in mayo mixture. Taste and add salt and pepper if needed.
Serve immediately or chill in the refrigerator until ready to serve. EnjoyPrint