This is just like a potato salad, but done with cauliflower. I am realizing what an amazingly versatile vegetable cauliflower is the more I try it in different dishes. I leave the seasonings to you to experiment with. I also like to give it a bit of cayenne pepper for those who like a kick!
Serves 8
1 head fresh cauliflower
4 hard boiled eggs, chopped
2 ribs celery, diced (I always peel celery with a peeler to get rid of the stringy bits)
2 slices onion, chopped
1 tsp yellow mustard
1/2 cup good quality mayonnaise
1 tsp pickle relish
salt, pepper, garlic powder, dill, paprika, to taste (experiment a bit with the amounts of these)
Fresh flat leaf parsley, chopped
Cook cauliflower until tender. Drain and pat dry. Let cool and pull into small floret pieces. Place in a large bowl.
Mix in remaining ingredients except paprika and parsley. Chill for 2 hours.
Before serving, sprinkle on paprika and garnish with parsley.