NO potato salad

  • 1 head cauliflower, chopped into small florets
  • 2 stalks celery, diced
  • 1/4 yellow onion, finely diced
  • 1 Tbs fresh parsley, finely chopped
  • 2 eggs, hard boiled, shelled, and diced
  • 2 Tbs mayonnaise
  • 1 Tbs dijon mustard
  • ½ tsp sea salt (optional)
  1. Add 1" of water to the bottom of a medium pot (with lid). Insert steamer basket and fill with chopped cauliflower. Cover.
  2. Steam cauliflower on the stove top over medium-high heat until slightly tender, about 10 minutes after water begins to simmer (overcooking will develop a stronger "cauliflower" smell, and a mushy texture).
  3. Drain cauliflower and rinse with cold water to cool immediately. Place in a large bowl
  4. Add celery, onion, parsley, and egg.
  5. Stir in mayonnaise, dijon mustard, and sea salt (if desired).
  6. Serve immediately or store in refrigerator.

This recipe was inspired in part or in whole from here.