Cauliflower and Egg Salad

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Celery

  Raw

  1 stalk, medium or 40g

• Green peppers

  Sweet, green, frozen, chopped, unprepared

  1 cup or 150g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  5 tbsp chopped or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Light mayonnaise

  Salad dressing, light

  ⅓ cup or 80g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Lemon juice

  Raw

  1 tsp or 5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Pickle relish

  Sweet

  2 tbsp or 30g

• Egg

  Whole, fresh eggs

  2 large or 100g

Directions

1. Hard boiled eggs: Add eggs to a pan and cover with water. Bring to a boil, cover, remove from heat, and let rest for 10-15 minutes. Drain, peel, and set aside.
2. Meanwhile, break or chop the cauliflower into smallish florets. If they are too big, they're difficult to cook.
3. Microwave florets in a covered container with a small amount of water, or steam on the stove. You want them to be fork-tender (a fork slips in easily), but not overcooked (avoiding the stronger smell and flavor which develops with longer cooking).
4. Drain and put into a medium bowl. Chop the egg and add. Toss with salt and pepper.
5. Mix the ingredients for the dressing (mayo, mustard, lemon juice, spices, sugar, and relish). Taste for the balance of flavors you like. Mix the chopped vegetables and the dressing into the cauliflower and egg mixture. Garnish with additional herbs/spices, or sprinkle with paprika, if desired. Chill until ready to serve.

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