Recipe: Old-Fashioned Egg Mock Potato Salad (using cauliflower)

OLD-FASHIONED EGG MOCK POTATO SALAD



"This is a reinvention of my mother's recipe that my family has enjoyed forever! Cauliflower has a neutral flavor that absorbs whatever you add to it, so it's a perfect alternative to potatoes. This is the best use of cauliflower - reinvented as potatoes - I've ever tasted, and once you've tasted it I know you'll agree!"

1 large head cauliflower, cleaned and finely diced (about 4 cups)
6 hard-boiled large eggs, chopped
1 cup finely diced celery (2 ribs)
1 cup mayonnaise
1/2 teaspoon yellow table mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
Paprika, for garnish
Minced fresh parsley, for garnish

Set a large pot of water over high heat and bring to a boil.

Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender. Drain thoroughly and immerse in an ice water bath to stop the cooking. Drain well, then pat dry between several layers of paper towels.

Place the cauliflower in a bowl with all the remaining ingredients except the paprika and parsley and mix well with a large kitchen spoon. Sprinkle with the paprika and parsley, then chill for at least 1 hour before serving.

HELPFUL HINTS:
This recipe is even better the next day! Try adding a tablespoon of chopped fresh dill for a completely different flavor!

Makes 8 servings
Net carbohydrates: 2 grams per serving

Source: George Stella's Livin' Low Carb by George Stella and Cory Williamson