I have always been a huge fan of egg salad sandwiches. This spread won’t make you exclaim “OMG, I can’t believe this isn’t really made out of eggs”, but it is reminiscent of egg salad. The dressing is creamy and tangy just like in an egg salad spread and the cauliflower rice makes a healthy and surprisingly good substitute for those high cholesterol eggs that would normally be used. It’s great on whole grain bread with a slice of tomato or in a lettuce cup for even more veggie goodness.



  • 1/2 cup raw cashews
  • 3 cups cauliflower florets, about 1/2 a head
  • 2 stalks celery, chopped
  • 1/2 red onion, chopped
  • 1/2 cup water
  • 4 tbsp tahini
  • 2 tbsp Dijon mustard
  • 2 tbsp yellow mustard
  • 1 tsp raw honey
  • 1 tbsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp tumeric
  • 1/2 cup nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika (optional)
  • 1/2 tsp curry powder (optional)


  1. Soak the cashews at least 2 hours before preparing the salad spread. To soak, place the cashews in a jar or bowl and fill the jar with enough water to cover the nuts. Cover and let soak at room temperature for at least 2 hours. You can soak the nuts ahead of time, dry well and store in an airtight container in the refrigerator for up to 3 days before using.
  2. Place the cauliflower in a food processor and process until the florets are like rice. Remove the cauliflower to a large non-stick skillet.
  3. Heat the skillet on medium-low heat and dry fry (no oil/no water), stirring occasionally until the cauliflower is soft, about 5-7 minutes. Keep the heat low. You don’t want any browning. Just cook the cauliflower enough to soften and reduce some of the strong flavor. Set aside to cool. *If you follow a raw diet see notes.
  4. Put the celery and onion in the food processor and pulse until finely chopped. Drain the liquid from the vegetables and spoon the mixture into a large bowl.
  5. Put the cashews, water, tahini, Dijon mustard, yellow mustard, honey, parsley, garlic, turmeric, curry (if using),nutritional yeast, salt and pepper in the food processor and process until smooth.
  6. Once the cauliflower has cooled add it to the bowl with the celery and onions. Pour half the dressing into the bowl and mix to combine. Add more dressing a little at a time until you reach the consistency you desire (I usually have some dressing left over that I use to mix in with any leftover spread  if it gets too dry the next day).
  7. Spread onto bread, rolls, crackers or in lettuce cups (bibb, romaine or endive work well).
  8. Sprinkle with paprika if desired.

Nutritional Info:

Makes approximately 4 cups.

Serving size 1/2 cup.

Nutrients per serving:  Calories: 142, Cal. from Fat: 72, Total Fat: 8g, Sat. Fat: 2g, Carbs: 14g, Fiber: 3g, Sugars: 2g, Protein: 6g, Sodium: 436mg, Chol: 0mg


Store leftovers in an airtight container in the refrigerator for up to 3 days.

*For those that follow a raw diet you can skip this step. The taste and texture will be different but still good.

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  1. glosprit says:

    This recipe is delicious as well as healthy! Thank you.


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