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Old Bay Cauliflower Salad: Submitted by: Vickie | Date Added: 1 Jun 2016
Listed in: Salads / Veggie salads Ingredients

2 heads of cauliflower, cut into 3-in pieces
1-2 c mayonnaise (Do not use light or fat free!)
1 T Old Bay seasoning
1/2 t red pepper flakes
1/2 t ground red pepper
coarse kosher salt
4 large celery ribs, finely diced
1 c frozen peas
1/2 c sweet onion, finely dices

(Optional additions: 2-3 hard boiled eggs, sliced)

Cooking Instructions

Bring a large pot of water to a boil. In the meantime, have a large bowl filled with ice water.

Working in batches, blanch the cauliflower in hot water for 3-4 minutes. Work into batches if necessary. Immediately plunge blanched cauliflower into ice water. When cooled, transfer cauliflower to paper-towel lined baking sheet to drain.

Break cauliflower & stems into smaller pieces with your hands; lay out an give it a rough chop with a knife. Let rest in a single layer on dry towel or dry paper towels to dry completely on a baking sheet. (Not letting the cauliflower dry completely will result in a runny and diluted salad when using mayonnaise!)

Mix mayo, Old Bay, red pepper flakes, black pepper & salt in a bowl.

Combine cauliflower, celery, peas, & onions; Mix with the mayo mixture. Taste and adjust seasonings. Refrigerate at least 4 hours or overnight before serving.

(Cook's note: Anyone who knows me, knows I love cauliflower...raw, cooked, in salads, in casseroles, etc.! This is one more addition to my love of cauliflower list! I use Duke's mayonnaise in my salads & when cooking; it holds up better and doesn't break down or get runny. Start off with using 1/2 cup of mayo; you can always add more as you need it; It's better to start off with too little, than too much mayonnaise. This makes 10-12 servings, 289 calories @; 15 mg cholesterol; 8 g carbs; 3 g protein; 495 mg sodium; 3 g fiber. )

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