HEARTY CAULIFLOWER & EGG SALAD

My brother once told me he was going to get me salad for a Christmas gift because I love and eat A TON of salad. I am always on the hunt for a new way to mix ingredients into a salad. And Pinterest is covered with them!

Right now, I have three words for you: FRESH. PASTURED. EGGS. The bounty is massive in the spring, and the taste is far superior to the eggs from the store! I am getting them by the dozens and using them in just about anything I can, including salads.

This salad isn't meant to be a "faux" anything, because I love cauliflower just as it is. However, this could pass for "faux" potato salad! With the eggs, bacon and mayo, providing healthy fats and protein, you have a hearty salad that could pass for a main dish. Here's the "recipe".

Salad

2 lbs. cauliflower, cut into bite sized pieces

6 oz. prosciutto or bacon, cooked and crumbled

3/4 cup chopped celery

3/4 cup chopped onion, green onion, or chives

8 chopped hard boiled eggs

Dressing

1/2 cup mayo or this mayo

1 tbsp mustard

1 tbsp vinegar

1 tbsp Old Bay

pinch of cayenne (optional)

salt and pepper to taste

I chop the celery, onion, and eggs with this! It's one of my favorite kitchen gadgets.

You'll want to soften the cauliflower by putting it in a dish with water and either microwaving for 5 minutes or blanching it on the stove. Drain well.

Cut prosciutto into small slices and bake in oven at 400 for about 5-10 minutes. Or cook bacon at 400 for about 25 minutes. Cool and chop.

To boil eggs, pace in pan and cover with water. Put on the stove and turn to high. When water begins to boil, turn it down to simmer and set a timer for 12 minutes. When timer is finished, put eggs into an ice bath of water. Wait about 15 minutes and peel. You can also use an InstantPot.

Mix all salad ingredients together. Mix all dressing ingredients together. Combine, taste, and adjust seasonings. Refrigerate for a couple of hours and serve. Or eat it warm!