Buffalo Egg Salad (with Cauliflower)

Aw, man. Cauliflower in egg salad? Why would you go and do a thing like that?

Well, let me tell you.  I was out of celery. I like to sneak vegetables into things. And my husband happily ate it and had no idea it was filled with cauliflower!

This sandwich isn't exactly healthy but it is better than a plate of wings and has all the good spicy, salty pungentness of Frank's Red Hot (the only buffalo sauce, in my opinion). The eggs are sieved (I'll explain later) so they're soft and fluffy and you can stuff the sandwich with less guilt because the cauliflower is plumping it up.

Sieved eggs were brought to my attention by Smitten Kitchen's Deb Perlman. The hard boiled eggs are pressed through a colander to create a fluffy pile of eggs. Since I couldn't sieve cauliflower, I pummeled it in the food processor to get even-sized pieces, then sauteed them to soften. The textures are remarkably similar. Soft and luxurious with a hee-haw from Frank's and a little sharpness from the blue cheese.

Buffalo Egg Salad (with Cauliflower)

Makes 2 sandwiches

1/4 head cauliflower, core removed
4 eggs, hard boiled
2 scallions, white and light green part
3-4 tablespoons Frank's Red Hot sauce (to taste)

2 tablespoons mayonnaise

1 tablespoon crumbled blue cheese

1. Put raw cauliflower into food processor and turn on until finely chopped. Heat pan over medium heat and saute cauliflower until softened. Cool.

2. Press eggs through medium sieve using a fork to push through (not all of the eggs will make it but will get mashed enough with the fork motion to add to the salad).

3. Chop scallions finely.

4. Put everything into a large bowl and mix thoroughly.