RECIPE: Banting-friendly potato-style cauliflower salad

Serves: 4-6

For the salad:

150-185ml quality mayonnaise (or use homemade, recipe below)

7.5ml (1 tsp) ready made mustard

Salt and freshly ground black pepper

1 head cauliflower, broken into bite-sized florets, blanched, drained and cooled

1 onion, finely chopped

125ml (1/2 cup) peas, fresh or defrosted

2 pickled cucumbers, finely chopped

3 hard-boiled eggs

Handful fresh chives, snipped

 For the homemade mayonnaise:

1 extra-large egg, well chilled

5ml (1 tsp) vinegar

Finely grated zest of 1 small lemon

125ml (1/2 cup) extra virgin olive oil

Salt and pepper, to taste

 Method:

1) To make the mayonnaise: Using a stick blender, beat egg, vinegar, zest and oil till creamy. Add extra oil if too thick. Season and use on the day of making.

2) To make the salad: Add the cauliflower florets, onion, peas, pickled cucumber and 2 eggs, grated. Cover and refrigerate for a couple of hours to allow flavours to develop.

3) Top with chives and remaining sliced or halved boiled egg before serving.