I am not normally a fan of the whole cauliflower as toast/rice/chicken trend. I mean, I like cauliflower, but it doesn’t need to be a substitute for anything in my books. It’s just good. And as we are about 1/4th of the way through our 60+ cauli plants in the garden, it’s a good thing we like it.

This recipe has become a great alternative to potato salad over the summer. We get more and more guests that can’t eat potatoes for whatever reason. The cauliflower is lighter than a potato version, which means this isn’t as heavy and claggy as some mayo-based salads can be.

Ingredients:

• 1 large head of cauliflower

• 250g (about 1 US Cup) of mayonnaise

• 2 tablespoons chopped chives

• 2 tablespoons of chopped, fresh dill

• juice of 1/2 a lemon

• salt and pepper to taste

Method:

1. Bring a large pot of salted water to a boil (don’t forget the salt. It really helps flavour the cauliflower in the salad down the road).

2. Break the cauliflower into florets and simmer in the salted water for about 15 minutes until soft.

3. Once cooked, drain and run under cool water.

4. Set the cauliflower aside until completely cool.

5. Place all the ingredients in a bowl and mix.

6. Serve immediately, though keeps well for a couple days in the fridge.

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