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<600 calories/serving

Vegan Cauliflower Salad with Aquafaba Mayo

We’re swapping eggs for cauliflower in this vegan take on an egg salad. This low-waste recipe uses chickpea brine (aquafaba) to make the mayo that’s used in the rest of the recipe.

Vegan Cauliflower Salad with Aquafaba Mayo
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Course: Main Course
Quick
Recipe Set: EatingWell
Diet: Vegan
Servings: 4 (click to scale)

Ingredients

  • 1/4 cup aquafaba mayo
  • 3 cups cauliflower
  • 1 + 1/4 tsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1/2 tsp hot sauce
  • 1/4 + 1/8 tsp kosher salt
  • 2 Tbsp celery stalks small dice
  • 1 Tbsp red onion chopped fine
  • 1 tsp fresh dill chopped

Instructions

  • Make the aquafaba mayo first.
  • To make the cauliflower salad, bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower, cover and steam until just tender, 4 to 6 minutes.
    Whisk mayo, 1 tsp lemon juice, 1/2 tsp dion mustard, hot sauce, turmeric and 1/4 tsp salt in a medium bowl.
    Add the cauliflower to the bowl and coarsely mash with a potato masher or fork. Stir in celery, onion and dill.

Chef Tips

Portion: 1/2 cup

Nutrition

Calories: 110kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 170mg | Fiber: 2g | Sugar: 2g

© Meredith Corporation. All rights reserved. Used with permission.

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