Cauliflower is all the rage these days because it is so versatile – especially for those on low-carb, gluten-free, or ketogenic diets. My family LOVES it! One of the things we miss in the summer is those cold pasta salads – the ones that scream summer picnic. We recently adapted our favorite cold salad recipe using cauliflower as a base and it was fantastic! Now, remember, I don’t measure anything, so this is no-fail. Just taste as you go and you can’t go wrong.
Start with a beautiful head of cauliflower from Herb and Plow Farm. Cut into bite-sized pieces. Cook in boiling water about five minutes until tender crisp. You want this to have the same bite as pasta cooked al dente. Drain well and refrigerate until cool. Meanwhile chop your favorite add-ins. We love sweet onions or scallions, celery, and beautiful peppers of all colors. Mix together with the chilled cauliflower. Now to dress this salad, you could use your favorite dressing, but since I was trying to re-create a family favorite, I used mayo (NOT the sweet version). I add a small squirt of yellow mustard for a bit of tang. The seasoning that makes this salad is Old Bay. If you have never tried this, you are missing out. This is a staple in every pantry along the east coast and since we lived in Maryland for many years, we grew to love it. Take it easy with this seasoning and do not add salt because it is already in there. Sprinkle, mix, and taste. Repeat this cycle until you get it just the way you like it. Chill before serving. This tastes even better the next day. You won’t miss the pasta – I promise!