Loaded Cauliflower Potato Salad

Ingredients

cauliflowercut into smallish same-sized pieces

2 lb

eggshard-boiled, cooled, chopped

Egg-freechickpeas cooked, cooled, halved

61.5 cups

baconcut into short strips, fried crisp

Vegetariansmoked tempeh cut into short strips, fried crisp

6-8 slices6 oz

cheddargrated, sharp

Vegannutritional yeastmix with squeeze of lemon juice

1 cup3/4 cup

green onionsliced

1/2 cup

onion powder

1 1/2 tsp

salt

to taste

black pepperfresh-ground

to taste

mayo

Egg-freevegan mayo

1 cup1 cup

yellow mustard

2 tsp

Method

1. 01Cut cauliflower into smallish same-sized pieces and steam 5-6 minutes until fairly soft. Test after 5 minutes.6 min
2. 02Drain cauliflower in a colander and let cool. Do not rinse. If not quite dry when ready to assemble, blot on paper towels.
3. 03While cauliflower cooks, cut bacon into short strips and fry until very crisp. Drain on paper towels.
4. 04Hard-boil eggs, cool, peel, and chop coarsely.
5. 05Slice green onion and measure out grated cheddar.
6. 06Whisk mayo, mustard, 1 tsp onion powder, salt, and pepper for the dressing.
7. 07Put well-drained cauliflower in a bowl and top with chopped eggs. Season with salt, pepper, and 1/2 tsp onion powder.
8. 08Add dressing and gently combine with cauliflower and eggs.
9. 09Add bacon, cheddar, and green onion. Stir gently until well combined.
10. 10Serve immediately or chill for a few hours.

Fits

• Gluten-free