Cauliflower Potato Salad | Kathy's Vegan Kitchen

Cut the whole head of cauliflower into florets of approximately the same size for even cooking.

Place the cauliflower florets in a single layer on a silicone baking mat or parchment paper on a baking sheet.

Sprinkle 1 tablespoon of garlic powder over the raw cauliflower.

Roast the cauliflower in a 400 degree oven for 30 minutes.

Once roasted, let the cauliflower cool until it is cool to the touch.

Transfer the cooled cauliflower to a cutting board and roughly chop it into smaller bite-sized pieces.

In a bowl, combine 1/2 cup of cashew mayonnaise and squeeze in the juice of 1/2 lemon, making sure to remove any seeds.

Add 2 tablespoons of yellow mustard, a pinch of salt, and a pinch of pepper to the bowl and whisk together.

Transfer the chopped roasted cauliflower into the bowl with the sauce.

Add 3 stalks of chopped celery, 1/2 cup of chopped green onions, 1/4 cup of chopped dill pickles, and 1/4 cup of chopped fresh dill to the bowl.

Mix all the ingredients together until well combined.

Cover the mixture and chill it in the refrigerator for about 30 minutes before serving.

Equipment Needed

Spice Level:

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