ADSENSE Link Ads 200 x 90
ADSENSE 336 x 280
Ingredients
- 2 heads cauliflower
- 4 large celery stalks, finely diced
- 1 cup frozen peas, thawed
- 1/2 cup finely diced red onion
- 2 cups mayonnaise
- 1 Tablespoon Old Bay Seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon coarsely ground black pepper
- Salt to taste
Directions
- Bring a large pot of water to a boil. Cut heads of cauliflower into 3" pieces (as seen in the picture above). Have a large bowl of ice water ready as well as a paper-towel lined (many layers) baking sheet. Working in batches, blanch the cauliflower in the hot water, each batch for 3-4 minutes. Remove and immediately place in the ice water to stop the cooking process. Let sit in water for a few minutes and remove to the paper-towel lined baking sheet (you will need to continue to add ice to keep water cold for the other batches). Repeat process with the rest of the cauliflower.
- When all cauliflower is done, break into smaller pieces with your hands (stems too) and give a rough chop with a knife. Here is the most important part, you will want your cauliflower to be really, really dry before you mix it with the mayo. Let it sit for a while in a single layer on a dry tray. Not doing this will result in a runny and diluted salad.
- Mix together mayonnaise, Old Bay, red pepper flakes and black pepper in a medium-sized bowl (you can do this up to a day ahead).
- In a large bowl add blanched cauliflower, celery, peas and red onion. Mix with the mayo-Old Bay mixture and salt to taste. Refrigerate for at least four hours before serving or overnight.
Read More>>Old Bay Cauliflower Salad@noblepig
0 Response to "Old Bay Cauliflower Salad"
Posting Komentar