Cauliflower “Potato Salad”

I am really excited about this recipe! Get ready for Low Carb Cauliflower “Potato Salad”, this truly is a fantastic side. You will NOT miss the potato one bit in this “potato salad”.

Ingredients:
1 head of cauliflower cut into bite sized pieces—steamed

5 hard boiled eggs

1/3 cup of mayonnaise

2 tbsp of Dijon mustard

1 tbsp whole grain Dijon mustard

4 tbsp chopped dill pickle

1/8 cup finely chopped onion—more or less according to your taste

Salt and pepper to taste

Smoked paprika

Directions:
Steam or boil cauliflower till tender (do not overcook, b/c you do not want mushy “potato salad”) drain well. Let the cauliflower sit on the counter for at least one hour on paper towel, pat the tops of the Cauliflower dry with paper towel as well.

Boil 5 eggs. Once cooled, peel and slice eggs in ½ length wise so you can separate the yolks from the whites. Chop the egg whites into small pieces.

In a bowl place: mayo, mustards, egg yolks, salt and pepper. Mash up the egg yolks into the mayo and mustard until smooth. Then add pickles, onions and chopped up egg whites.

Add cooled cauliflower to above mayo mixture and mix well.

Sprinkle with smoke paprika

Perfect side for your BBQ!
ENJOY:-)