Vegan Cauliflower “Eggy” Salad

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Red bell pepper

  Sweet, raw

  ⅓ medium or 40g

• Celery

  Raw

  1 stalk, medium or 40g

• Olives

  Pickled, canned or bottled, green

  ¼ cup or 34g

• Cashew nuts

  Nuts, raw

  ¾ cup or 103g

• Nutritional Yeast

  Vegan - Whole Foods Market

  1 tbsp or 8g

• Almond milk

  Plain

  ¼ cup or 60g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mustard

  Prepared, yellow

  ¾ tsp or 1 packet or 4g

• Garlic Salt

  Kroger

  ¼ tsp or 1g

• Spinach

  Raw

  2 cup or 60g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

Directions

1. Chop head of cauliflower into medium size florets and steam for approximately 15 minutes or until fork tender. Do not overcook as you do not want them to turn into mush when chopped. Once steamed immediately place florets on a baking sheet to cool.
2. While cauliflower is steaming place cashews in high speed blender with almond milk, nutritional yeast, lemon juice, salt, pepper, mustard. Blend on high speed until only small nut fragments remain. Set aside.
3. Dice scallions, red pepper, celery and green olives. Set aside.
4. Place 1/2 of cooled cauliflower florets into food processor and pulse approximately 10 times into diced sized pieces (you can dice by hand if you do not have a food processor). Pour diced cauliflower into large mixing bowl, dice remaining cauliflower and add it to the bowl as well.
5. Gently mix remaining diced veggies and olives in with diced cauliflower and lightly season with salt, black pepper, and garlic salt if desired.
6. Pour cashew mayo over diced veggie mix and gently stir so as not to mash the cauliflower.
7. Serve salad atop a bed of spinach. Enjoy!