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About the Recipe: Try a new twist on your favorite potato salad. Tender cooked cauliflower florets sub in for those potatoes, producing a healthier summer salad. It’s easy to make and a refreshing side for that summer supper.
Recipe Inspired by Edible Garden Chef Megan McCarthy from Atlanta Botanical Garden.
Cook’s Note: Make sure to cook the cauliflower to the texture of potatoes.
I used Chicago’s pickle relish for the cauliflower “potato” salad I made.
pdf for Copy of Recipe -Cauliflower “Potato” Salad
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