This is a great low carb summer picnic salad. The lightly roasted cauliflower gets a little zestiness from lightly pickled shallots and adding some balsamic to the light mayonnaise dressing. Roasted cauliflower is super versatile and this salad can be done with any veggies or dressing you like.
Ingredients
2 heads of Cauliflower
6 eggs hard boiled
1 cup frozen peas
1 small shallot
2 Tbsp white balsamic vinegar
3 Tbsp dark balsamic vinegar
1 cup light mayo
1 Tbsp yellow mustard
1/2 tsp paprika
olive oil as needed
salt and pepper to taste
Directions
Preheat the oven to 400 degrees and line a sheet tray with foil. Cut the cauliflower into bite sized florets and place on lined sheet tray. Drizzle the florets with olive oil and 1 tablespoon of each of the balsamic vinegars. sprinkle with salt and pepper and roast for 12-15 minutes until tender and slightly browned. Toss the warm cauliflower with the frozen peas and the heat will thaw them for the salad.
While the cauliflower is roasting dice the shallot and mix with remaining white balsamic vinegar and set aside to quick pickle. This will help take the raw spiciness out of the shallots and the vinegar will add a little sweetness.
In salted water bring 6 eggs to a boil. Once the water bubbles turn off the burner and cover the eggs for 13 minutes. After the 13 minutes they will be hard boiled. Shock the eggs with cold water and peel and dice them for the salad.
For the dressing combined the mayo, mustard, remaining dark balsamic vinegar and paprika. Season with salt and pepper. Drain the shallots and add the pickling liquid to the dressing. Toss the cauliflower, peas, and egg with the dressing and sprinkle the salad with the pickled shallots and enjoy!