Egg Mock Potato Salad

Recipe from George Stella

This was super yummy. I had 1/2 cup along with a pork rib my husband picked up from the best BBQ place ever. (Hooten Holler'n BBQ in Whitney TX, if ever there you have to try it). I added a bit more mustard and some pickle relish to mine. Nutritional info includes the modifications I made. But recipe below is George's original. 

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 light 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! 

YIELD: 8 servings 

NET CARBOHYDRATES: 2 grams per serving 

PREP: 10 minutes 

COOK: 10 minutes 

CHILL: 1 hour