Southern-styled (No Potato) Cauliflower Salad
recipe by Jessie L. S. Van Neste
You don’t grow up in rural Tennessee and never have a side of tater salad. It has a symbiotic relationship with picnics and family reunions. This recipe salutes the classic version, is a very alkaline forming dish, and oh so yummy!
- 1430g (about 1 ½ heads) Cauliflower
- 260g (about 1 cup) Carrot, diced
- 1T Natural Mineral Salt Blend (coarse unfiltered sea salt/pink Himalayan salt/Real Salt)
- 4L Water or more to boil
- 4g (about 1 large clove) Garlic whole clove, blanched
Ingredients Saved for Serving Salad:
- 39g (about ¼ c) Sweet Onion, diced
- 2 whole avocado, pitted and diced
Bring water to boil, add garlic clove to blanch and remove. Add remaining vegetables and boil until soft.
- 1T fresh dill
- Blanched Garlic
- 39g (about ½ cup) Green onion, save tops for garnish
- 1 Sprig Basil
- 1/8 t fresh horseradish root
- 4g (about 1t) fresh Turmeric
- 1t Natural Mineral Salt Blend
- 40g (about ¼ cup) Hemp Hearts
- ¼ t ground paprika
- ¼ t ground mustard
- 37g (about 2T juice) lemon juice + zest
- 13g (about 1T) Raw apple cider vinegar
- 196g (about ½ cup) Water
- 12g (about 2) pitted dates
- 4g (about 1t) Fenugreek seeds
Put all ingredients in small cup blender and blend until creamy.
There is a Short-cut Option:
To make a shortened version of the sauce include: Dill, Hemp Hearts, Garlic, Lemon, Apple cider vinegar, Date, Salt, Green Onion, ¼ cup water, and substitute 1-2 tsp. Coarse Dijon Mustard for remaining ingredients. Taste sauce to ensure flavor balance.
Strain and cool boiled vegetables, add half of the prepared sauce, toss and taste to decide if more is needed. To finish salad, toss salad with diced onion and avocado, top with remaining green onion and black pepper to taste. Any leftover sauce can be kept for up to two days. If making this ahead, do not add avocado until ready to be eaten to avoid browning. Left over salad will keep for one, since the avocado may brown, so it is best eaten same day once added.