From inthekitchenwithkath.com
(Inspired by elanaspantry.com and the potato salad in ATK’s The Complete Cooking for Two Cookbook)
Be sure to allow the time to let the cooked cauliflower cool and drain so it’s dry. I cooked it about 1½ hours before I tossed it in the dressing.
Serves 4
1 medium head of cauliflower (about 2 pounds)
1 stalk celery, diced
1/4 cup finely chopped red onion
1 tablespoon finely chopped parsley
¼ cup mayonnaise
1 tablespoon brine from a dill pickle jar (optional, but we always have pickles and I like to use it.)
1 tablespoon white distilled vinegar
½ teaspoon dry mustard
½ teaspoon celery seeds
½ teaspoon dried dill weed
½ teaspoon sea salt
1 or 2 large hard-boiled eggs, diced (I used one when I first made this, as shown in the photos, but lately I have been adding two eggs.)
1. Cut the cauliflower into small florets and put it in a steamer basket.
2. Steam the cauliflower about 4 minutes, until it is just tender.
3. Put the steamed cauliflower in a colander and let it cool and drain. (It’s best if it can drain for 45 minutes to an hour so it will be dry.)
4. Put the celery, onion, parsley, mayonnaise, pickle brine, vinegar, dry mustard, celery seeds, dried dill weed, and sea salt in a bowl large enough to hold the cauliflower.
5. Whisk the dressing ingredients together and then add the cauliflower. Gently stir until the dressing is well distributed.
6. Stir in the diced egg and serve.