Cauliflower Faux-tato Salad

Name: Cauliflower Faux-tato Salad
Prep time: 15 min
Total time: 55 min
Ingredients: 0.5 cup sliced red onion; 4 teaspoons red-wine vinegar; 4 teaspoons fresh lemon juice; 4 teaspoons grainy mustard; 0.333 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 0.5 cup finely chopped celery stalks, plus ¼ cup chopped celery leaves; 1 pound cauliflower, cut into bite-size florets (3 cups)

By

Lauryn Tyrell

Updated on May 24, 2021

cauliflower faux-tato salad served in a pink bowl — Photo: Linda Xiao

Prep Time:

15 mins

Total Time:

55 mins

Yield:

4 to 6 Serves

Bring this "faux-tato" salad toyour next cookout. It’ll raise the bar for how good a vegetable salad can be—even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette results in a salad with satisfyingly tender bites that gets even better the next day as the flavors meld.

Ingredients

½ cup sliced red onion
4 teaspoons red-wine vinegar
4 teaspoons fresh lemon juice
4 teaspoons grainy mustard
⅓ cup extra-virgin olive oil
Kosher salt and freshly ground pepper
½ cup finely chopped celery stalks, plus ¼ cup chopped celery leaves
1 pound cauliflower, cut into bite-size florets (3 cups)

Directions

Soak onion in water 10 minutes; drain and pat dry. In a large bowl, whisk together vinegar, lemon juice, and mustard with oil; season with salt and pepper. Stir in onion, celery stalks and leaves.
Cut 1 pound cauliflower into bite-size florets (3 cups). Steam in a pot of salted simmering water fitted with a steamer basket until tender, 7 to 8 minutes. Drain and let cool slightly; add to salad. Toss to combine, season to taste, and serve. Salad can be transferred to an airtight container and refrigerated for up to 5 days.