Cauliflower "Egg" Salad





  • 1 head cauliflower, chopped in small pieces
  • 6 stalks celery, diced small
  • 1 bunch scallions, thinly sliced up to where the leaves separate
  • 2 cups cashews, soaked for 2-4 hours, drained
  • 1/4 cup water (more for blending if needed)
  • 1/4 cup lemon juice
  • 2 Tbsp apple cider vinegar
  • 2 tsp ground mustard
  • 1 1/2 tsp sea salt
  • 1 tsp turmeric
  • dash of black pepper
  • fresh dill and paprika to garnish


Mix cauliflower, celery, and scallion in a large bowl and set aside. In a food processor fitted with an "s" blade, add cashews, water, lemon juice, apple cider vinegar, ground mustard, sea salt, turmeric, and black pepper and blend until mixture is creamy. Scrape sides down often and add more water if needed to blend. Mixture should be thick yet well blended. Add cashew mixture to cauliflower mixture and mix well. Let set for 30 min to 1 hour for flavors to meld, then garnish with fresh dill and paprika.

  • Ingredients12
  • Servings6
  • Calories286

Nutrients Per Serving

  • Protein: 8.4 g
  • Fat: 22 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Sodium: 505 mg
  • Potassium: 469 mg