I followed the recipe for Loaded baked potato salad with cauliflower on Your Lighter side, omitting the bacon. (I might use fake bacon another time but I was eating with a non-vegetarian who doesn’t have a taste for fake meat.) I roasted the cauliflower for longer than she recommended but still found it a bit too chewy – I’ll cook it until it’s fairly soft next time. I think it tasted better the next day – the cauliflower seemed to absorb some of the dressing. (I had it for lunch with a cheese omlette – delicious.)
What a great idea! I’m going to try making Cook’s Illustrated All American Potato Salad with cauliflower instead of potato (and diced dill pickle instead of sweet pickle relish) next.