Cauliflower Salad
Everything you love about potato salad, without the carbs!
Servings: 8
Ingredients
- 1 lg. head cauliflower rinsed and leaves removed
- 6 hard boiled eggs reserve 2 for garnish
- 1/3 c. mayonnaise
- 3 T. mustard
- 3 T. sweet pickle relish
- 1/4 c. chopped onion
- 1 stalk celery chopped
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Rinse cauliflower under running water and remove green leafs. Cut into quarters. Steam cauliflower until tender, about 12-15 minutes. Drain and cool, then cut into bite-size pieces.
- Meanwhile, bring six eggs to a boil, boil for 12 minutes. Drain and cool. Crack and peel eggs. Separate whites from yolks. In a small bowl, mash the yolks with a fork. Cut whites into bite-size pieces. (Reserve 2 eggs for garnish)
- Dressing: In a small bowl, combine mayonnaise, mustard, sweet relish, onion, and celery.
- In a large bowl, gently toss cauliflower, egg whites, egg yolks, and dressing together. Season with salt and pepper. Garnish with reserved eggs and parsley if desired. Chill at least 2 hours before serving.
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