Cauliflower "no-tato" Salad

Though I am a self-proclaimed dessert monger of sorts, I love all the various salads found at BBQs and picnics. One of the ultimate and traditional salads is the potato salad. Because this is made with cauliflower, does that mean I can have twice as much? So glad you agree with me on that one! Most sarcasm aside, this is such a great alternative to the full fat variety.

Ingredients:

• 1 head cauliflower

• 4 stalks celery

• 3 medium-large radishes

• 3 medium kosher pickles

• 4 hard-boiled eggs

• 1 cup mayo ( see my Mayo recipe if you want to try homemade)

• 2 tbsp mustard

• 1 tbsp apple cider vinegar

• 1 tbsp dill

• 1/2 tbsp garlic powder

• 1/2 tbsp smoked paprika

• 1/2 tsp salt

• 1/2 tsp pepper

Instructions:

1. Cut and trim 1 medium head of cauliflower.

2. Boil a pot of water. Add cauliflower to water, simmer until fork tender but not mushy.

3. In another small pot, bring water to boil. Add eggs and set timer for 10 minutes. When timer goes off, place eggs in an ice bath until completely cool.

4. While cauliflower is cooking, whisk together mayo, apple cider vinegar, mustard, dill, paprika,garlic powder, salt, and pepper.

5. Crack and peel eggs.

6. Dice pickles, celery, radishes, and eggs. Try making them all about the same size.

7. Place pickles, celery, radishes, eggs, and cauliflower into medium-large bowl and gently fold in the dill/mayo mixture.

8. Place mixture into fridge to chill.

9. Remove when ready to serve.