Here's a fantastic summer recipe: When the carb police are banging on your door because you dared to look sideward at a white potato, don't surrender entirely. Stand up in dietary civil resistance with this cauliflower-based, delicious alternative. It's a welcome guest at any picnic or barbecue!


  • 1 Head Cauliflower (rough chopped)
  • 1/2 Cup chopped chives and/or red onion
  • 1/2 Cup minced fresh Dill
  • 1/2 Cup diced Green Spring Onions
  • 4 Stalks celery, diced
  • 2 hard boiled eggs, cooled and diced
  • 1 Cup Vegenaise, Garlic Aioli, or Mayo
  • ½ -1 tsp. Celtic Sea Salt
  • Pepper to Taste


  1. Blanch cauliflower for 3 minutes.
  2. Rinse in cold water or cool in an ice bath for 2 minutes.
  3. In a large mixing bowl, combine all ingredients and mix well.
  4. Add seasonings.
  5. Keep covered and refrigerated until ready to serve. Can be made and refrigerated well in advance, as flavors will meld better with time (even better the next day, like all great leftovers!)

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About The Author

Curry Girls Kitchen's picture We are passionate whole food crusaders who love seasonal fresh local food, farmers markets, cooking, sharing meals with family and friends, and just hanging out in our kitchen. Curry Girls Kitchen was created for people who will be inspired to prepare our healthy Uncomplicated easy to prepare yummy family recipes. We love to share our family’s experiences in the kitchen with you. We truly believe in our heart that food IS LOVE! What better way to say “I LOVE YOU” than to serve up a delicious meal made with love. The kitchen IS the heart of our homes and all of us Curry Girls wish to share a piece of our home with you! Visit our Website: ~ Follow us on Instagram @CurryGirlsKitchen and Twitter @TheCurryGirls

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