The more I make this salad, the more I like it. It's perfect with burgers and other "summertime" food.

  • 16 ounce bag frozen cauliflower 
  • 4 hard boiled eggs, chopped 
  • 2 stalks celery, chopped 
  • 3 green onions 
  • 3 tablespoons yellow mustard 
  • 1/2 cup mayonnaise 
  • 2 tablespoons dill pickle relish, optional 
  • 1/8 teaspoon celery seed, optional 
  • 1/4 teaspoon pepper, or to taste 
  • 1/2 teaspoon salt, or to taste 
  • Pinch dill, optional

Cook the cauliflower until soft, but not mushy; drain well. Cool, then cut in small pieces. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower. Chill at least 2 hours.

Makes 6-8 servings 
Do not freeze

Per 1/6 recipe: 215 Calories; 19g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs 
Per 1/8 recipe: 161 Calories; 14g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

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