Cauliflower Summer Salad

A creamy low-carb style potato salad.

Pan-fry cauliflower, mix up Dijon sauce, drizzle it on top and that's it! You will not miss the potatoes! I promise.

INGREDIENTS

• 1 large head cauliflower

• 2 hard boiled eggs

• 1/3 cup light mayonnaise

• 1 Tbsp mustard

• 1 Tbsp dill relish

• 2 tsp finely diced onion

• 2 tsp fresh dill

• 2 tsp chopped chives

• 1 tsp apple cider vinegar

• 1/2 tsp salt (more to taste)

• 1/2 tsp ground black pepper

• 1/2 tsp paprika

instructions

1. Cut cauliflower into bite-sized pieces, much like you would a potato for potato salad. Rinse and drain.

2. Add just enough water to cover the bottom of a 12 inch skillet and bring to a boil over medium high heat.

3. Add the cauliflower to the skillet and cover to steam. (Alternately, cook in a steamer basket on the stove top.)

4. Let steam for 3-5 minutes, checking for doneness with a fork. When a fork slides in easily, add the cauliflower to a large bowl. *Do not overcook cauliflower or your salad will be mushy. I prefer it tender-crisp.

5. Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.

6. In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad.

7. Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece. Sprinkle with paprika.

   *Refrigerate for at least 1 hour, or until cold.

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