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 cauliflower and chop into small "macaroni" sized pieces, add to a serving bowl.
6: Add chopped hard boiled eggs, green onion, celery, and green peas to the chopped cauliflower.
7: Add mayo mixture to cauliflower mixture and combine well.
8: Salt and pepper to taste.
Serve immediately or cover and refrigerate overnight for the best melding of flavors.
Serves 6