Cauliflower "Potato" Salad Ingredients: 1 large head of cauliflower 1 Cup of your favorite mayonnaise (regular or low fat) 1 Tablespoon yellow or Dijon mustard, depending on your preference 1 bunch green onions, chopped 6 hard boiled eggs, chopped 1 1/2 Cups fresh or frozen young green peas (don't use canned, they are too soft) 3/4 Cup finely diced celery 1/2 teaspoon garlic powder salt and pepper to taste Method: 1: Trim cauliflower into florets and steam until barely tender. You do not want your cauliflower mushy. Err on the side of less tender. You want the cauliflower to stand up to mixing with the other ingredients without mashing. 2: Drain florets and rinse under cold running water. Set aside to drain well. 3: Steam or boil the peas until just tender. Do not over cook. Drain and rinse under cold running water. Set aside to drain well. 4: Combine mayo, mustard, garlic powder in a small bowl and set aside. 5: Pat dry the well drained cauliflow
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