SIDES & SALADS

Sweet ’N’ Sunny Cauliflower Salad

TESTER’S COMMENTS

The sunflower mayo was a delicious surprise and I used what was leftover on a spinach salad later in the week.

–M.A.J.

 

Sunflower mayo:

 

½	teaspoon ground mustard
¼	teaspoon salt
¼	teaspoon ground paprika
⅛	teaspoon cayenne pepper
¼	cup refrigerated egg substitute
2	tablespoons white vinegar or fresh lemon juice
2	cups sunflower oil, divided

 

Cauliflower salad:

 

1	cup sunflower mayo or store-bought mayo
½	cup Parmesan cheese
¼	cup sugar
1½	teaspoons freshly ground black pepper
1	large cauliflower, trimmed and cut into small florets (about 8 cups)
1	medium red onion, thinly sliced
1½	cups shredded mozzarella cheese
6	slices bacon, fried until crisp and then crumbled
¼	cup sunflower kernels

 

For sunflower mayo: In a bowl, combine mustard, salt, paprika, and cayenne. Add egg substitute and vinegar. Beat with electric mixer until blended. With mixer running, add 6 teaspoons oil, one at a time, then slowly pour remaining oil in a thin, steady stream. Cover and refrigerate for up to 2 weeks.

 

Makes about 2 cups.

 

For cauliflower salad: In another bowl, combine sunflower mayo with Parmesan, sugar, and pepper. Add cauliflower and onions and toss to coat. Add mozzarella and stir. Refrigerate until cold.

 

Mix in bacon and sunflower kernels just before serving.

 

Makes 6 to 8 servings.

 

This cool and savory salad makes a great addition to a lunch buffet or potluck dinner. Use purple, orange, or green cauliflower for a colorful twist. The mayo recipe makes more than you will need for this salad; use the extra as a sandwich spread or dressing for a leafy green salad.

Tamra Kriedeman, Enderlin, North Dakota