This chilled salad is reminiscent of classic potato salad made using steamed cauliflower for a lighter, summery dish instead of starchy boiled potatoes and egg-free Veganaise instead of mayonnaise for a vegan version of creamy, tangy, crunchy nostalgic summer heaven.

Yields: 4-6 servings

INGREDIENTS:

1 head cauliflower, florettes separated or cut into bite-size pieces
½ cup red onion or sweet onion, minced
2 ribs celery, minced
3 tablespoons chopped flat-leaf parsley

½ cup Veganaise (organic Veganaise or Grapeseed Oil Veganise recommended)
1-2 tablespoons olive oil
1-1/2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon raw honey or agave nectar (optional)
sea salt and freshly ground black pepper to taste

PROCEDURE:

Steam cauliflower just until tender and can be pierced with a fork.
While still warm, toss steamed squash/zucchini with minced onion, celery and parsley.
In a separate bowl, mix together Veganaise, apple cider vinegar, mustard, honey/agave and a nice pinch of salt and pepper.
Fold into squash mixture and season to taste with salt and pepper.
Chill in the fridge for 1 hour or until thoroughly chilled.

SERVICE

This dish can be made a day ahead of serving and the flavors get better.

LEFTOVER STORAGE

Store leftovers in a sealed container in the fridge for up to 3 days.