Vegan Cauliflower “Eggy” Salad

Vegan Cauliflower “Eggy” Salad Healthy Recipe

2 Servings 20 min Cook

Macros/Serving: 433 Calories
Tags:vegan | salads


1 Head medium (5-6" dia.) Cauliflower
3 Medium (4-1/8" long) Scallions
1/3 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Stalk, medium (7-1/2" - 8" long) Celery
1/4 Cup Olives
3/4 Cup Cashew Nuts
1/2 Tbsp Nutritional Yeast
1/4 Cup Almond Milk
2 Tbsp Lemon Juice
1/2 Tsp Salt
1 Dash Pepper
3/4 Tsp or 1 packet Mustard
1 Tsp Garlic Salt
2 Cup Spinach
1/4 Tsp Garlic Powde


Chop head of cauliflower into medium size florets and steam for approximately 15 minutes or until fork tender.

Do not overcook as you do not want them to turn into mush when chopped.

Once steamed immediately place florets on a baking sheet to cool.

While cauliflower is steaming place cashews in high speed blender with almond milk, nutritional yeast, lemon juice, salt, pepper, mustard.

Blend on high speed until only small nut fragments remain.

Set aside.

Dice scallions, red pepper, celery and green olives.

Set aside.

Place 1/2 of cooled cauliflower florets into food processor and pulse approximately 10 times into diced sized pieces (you can dice by hand if you do not have a food processor).

Pour diced cauliflower into large mixing bowl, dice remaining cauliflower and add it to the bowl as well.

Gently mix remaining diced veggies and olives in with diced cauliflower and lightly season with salt, black pepper, and garlic salt if desired.

Pour cashew mayo over diced veggie mix and gently stir so as not to mash the cauliflower.

Serve salad atop a bed of spinach.