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Cauliflower Cobb Salad PDF Print E-mail

KosherEye.com

cauliflowerflorets

Adapted from Eileen Goltz, CuisinebyEileen.com 

This Cauliflower Cobb Salad is so versatile – serve as a side dish, on a buffet table, and with the addition of the salami or turkey pastrami, it can be served either for lunch or a light dinner. Lovely to look at, easy to make, and your guest swill love it.

Ingredients:

4 cups cauliflower floweret’s, steamed al dente and cooled
2 to 3 hard boiled eggs
2 stalks celery
1 chopped green pepper
2 green onions sliced thin
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon red pepper flakes
2 teaspoons sugar
2 tablespoons chopped sweet pickles
1/2 cup cooked kosher salami or turkey pastrami, cut into bite sized pieces (optional)
Salt and pepper
Fresh dill to taste

Directions:

Place the cauliflower into a large bowl. Add the chopped egg, green pepper, and green onions. Season with a little salt and pepper, mix gently and set aside. In another bowl combine the mayonnaise, lemon juice, garlic powder, onion powder, chopped pickles, sugar, pepper flakes, dill and salt and pepper. Mix to combine. Pour the dressing over the cauliflower and mix to combine. Place in a serving bowl and refrigerate for at least 1 hour. Top with salami or turkey pastrami and serve.

Notes:

Yield: Serves 8 to 10

Recipes: Salad, Cauliflower, Meat or Parve, Kosher

 
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