Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Cauliflower Faux-tato Salad 5.0 (2) 2 Reviews By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on May 24, 2021 Rate PRINT Share Close Photo: Linda Xiao Prep Time: 15 mins Total Time: 55 mins Yield: 4 to 6 Serves Bring this "faux-tato" salad toyour next cookout. It’ll raise the bar for how good a vegetable salad can be—even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette results in a salad with satisfyingly tender bites that gets even better the next day as the flavors meld. Ingredients ½ cup sliced red onion 4 teaspoons red-wine vinegar 4 teaspoons fresh lemon juice 4 teaspoons grainy mustard ⅓ cup extra-virgin olive oil Kosher salt and freshly ground pepper ½ cup finely chopped celery stalks, plus ¼ cup chopped celery leaves 1 pound cauliflower, cut into bite-size florets (3 cups) Directions Soak onion in water 10 minutes; drain and pat dry. In a large bowl, whisk together vinegar, lemon juice, and mustard with oil; season with salt and pepper. Stir in onion, celery stalks and leaves. Cut 1 pound cauliflower into bite-size florets (3 cups). Steam in a pot of salted simmering water fitted with a steamer basket until tender, 7 to 8 minutes. Drain and let cool slightly; add to salad. Toss to combine, season to taste, and serve. Salad can be transferred to an airtight container and refrigerated for up to 5 days. Originally appeared: Martha Stewart Living, June 2021 Rate It PRINT