Low Carb "potato" Salad

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 1 head cauliflower
• 1 hard-boiled egg
• 1/4 cup chopped red onion
• 1/2 cup chopped celery
• 1/4 cup light mayonnaise
• 1 tablespoon pickle relish
• 1 tablespoon dijon-style mustard
• 1/4 teaspoon celery seed
• 1/4 teaspoon black pepper

Recipe

• 1 remove leaves and core of cauliflower. break florets into bite-size pieces, and cut stem into bite-size pieces as well, if desired. total yield should be 4 cups of cauliflower pieces. fill a medium saucepan 2/3 full of water and bring to a boil. add cauliflower and cook 8–10 minutes until soft but not mushy. drain cauliflower in a colander and rinse under cold water for 1–2 minutes to stop the cooking process. drain well. blot pieces with paper towel to remove excess moisture. in a large bowl, combine cauliflower, egg, red onion, and celery. in a small bowl, whisk together mayonnaise, pickle relish, mustard, celery seed, and black pepper. pour mayonnaise mixture over vegetables and mix well. cover and chill 2 hours prior to serving.