Many years back I tasted the creamy mustardy cauliflower salad on a salad bar at a small gourmet restaurant where I worked at. That salad inspired me to create this fat free version.

Ingredients for 8 servings

1 cauliflower – broken down into florets – boiled in water with 1 tablespoon of salt till slightly tender about 2-2 1/2 minutes depending on size of your florets and the tender-crisp you want. Lift Cauliflower out with a slotted spoon so you can re-use the same boiling water for the carrots and celery.

1 Tablespoon kosher or sea salt

3 carrots – peeled and cut in thick slices – boil about 3 minutes till crispy tender with the celery ( I used one yellow, one orange and one purple carrot)

1 celery rib – peeled and cut in slices – boil about 3 minutes with the carrots

1 bell pepper – cut in bite size chunks (I used one orange bell)

1 cup cabbage – sliced very thin (I used purple cabbage)

1/3 large sweet onion sliced very thin

5 Tablespoons yellow mustard seeds

1 Tablespoon mustard powder

1/4 cup sherry vinegar

1/3 cup apple cider vinegar

1 cup white vinegar

1 cup sugar

2 mashed well garlic cloves

1/4 teaspoon ground white pepper

6 juniper berries ground

good pinch allspice

2 pinch Espelette ground pepper – (a substitution could be one pinch cayenne and one pinch paprika I know most people don’t have Espelette Pepper)

1 Tablespoon kosher or sea salt

1/2 teaspoon black pepper

Directions

Put all your boiled and raw vegetables in a gallon zip lock bag and set to the side. In a medium sauce pan add the remaining ingredients. Bring to boil and reduce to slow boil and let it go about ten minutes. Take off the heat and when the liquid cools down to warm pour the liquid into the zip lock bag with the vegetables and try to squeeze out as much of the air as you can. Wait one day to serve chilled.

Delicious and light! I think most people would enjoy this.