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

• Mayonnaise

  Regular, with salt

  ⅓ cup or 73g

• 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. Place eggs in a pan, cover with water, and bring to a boil. Cover, remove from heat, and let sit for 10-15 minutes. Drain, peel, and set aside.
2. Break or chop the cauliflower into small florets. Microwave in a covered container with a small amount of water, or steam on the stove until fork-tender.
3. Drain cauliflower and place in a medium bowl. Chop the eggs and add them to the bowl. Season with salt and pepper.
4. In a separate bowl, mix mayonnaise, mustard, lemon juice, garlic powder, onion powder, cayenne pepper, sugar, and pickle relish. Adjust seasoning to taste.
5. Combine the chopped vegetables and dressing with the cauliflower and egg mixture. Garnish with herbs or paprika if desired. Chill until ready to serve.

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