Yes, I am full.  Full of the political wrangling and lack of facts presented daily.  Tired of the pontificating.  Self-indignation on both sides.  Let’s focus on the good things- love, friendship, sunshine, making a difference.  I know that my life changes little on who is in the Presidents office.  I know many won’t agree.  My point is to make a positive change where you live.  Volunteer.  Mentor.  Make someone’s life better for knowing you.

I love salads that fill me up.  Salads that have a lot of goodies- not ones that just have two types of lettuce and a dressing.  Give me bits & bites- a salad should be an adventure.  Every bite a discovery of tastes and combos.

To that end, I give you Loaded Cauliflower Salad.

Beauty Shot:


Loaded Cauliflower Salad




1 medium head of cauliflower, cut into similar size florets  Trim off any dark spots.

1 C Mayo  (or Veganaisse-Personal Fave!)  Use good mayo, or make your own.

3 T Grey Poupon Mustard

1/2 tsp Paprika

1 tsp celery salt

1/2 C Shredded Sharp Cheddar Cheese

1 large Shallot, small chop (or less depending on taste.  Some shallots can be intense.)

4 Hard Boiled Eggs, chopped + 1 slice for garnish

1/2 C chopped dill pickles.  ( I like to use baby kosher dills for the firmness)

3/4 C shelled  cooked Edamame.

6 slices thick cut bacon, cooked and chopped into bite-size pieces.

Salt and pepper to taste.

Putting It Together:

Put a medium sized sauce pan on stove and turn to medium.  Add water and cauliflower and cook till al dente.  Should take about 10 minutes.  Drain and cool.



While cauliflower is cooking, make the sauce.  Combine mayo, mustard, paprika, celery salt and stir till well mixed.


In large bowl, add cooled cauliflower, edamame, shallot, pickles, chopped egg and bacon.  Stir in sauce.  Salt and pepper to taste.


Serve on platter with additional sliced hard boiled egg and sprinkle with additional paprika.



P.S.  Top with a bit of Falk Salt too.


P.P.S.  Served with Beer marinated Hatch Chile Brats, grilled Ancho Chilies,sauteed mushrooms and onions with Balsamic Glaze.