Updated: Sep 2
Cauliflower “Potato” Salad
1 head cauliflower
4 boiled eggs chopped
2 green onion
3-4 small dill pickles chopped
2 tbsp dill pickle juice
2 stalks celery
3/4 cup of Mayo
1/4 cup of mustard
Salt, pepper, garlic, and paprika to liking
In a sauce pan, bring water to boil, once boiled, add cauliflower and let cauliflower simmer for 10 minutes or until soften.
In a bowl, add all of chopped ingredients and cauliflower, mix evenly. Add in your Mayo and mustard, and spices. Mix around evenly.
You can add Mayo or mustard to your likely.
I recommend refrigerated before serving.
You can find some of my fave low carb items and kitchen gadgets HERE.