Another low-carb gem for our tailgating picnic. This was billed as "just like potato salad! No one will ever know the difference!" We didn't agree with that, but it WAS very good. I slightly undercooked the cauliflower - I think it would have a more potato-ish consistency if it had been thoroughly cooked.
The kids liked it too. M couldn't get enough of it - he said it tasted just like deviled eggs (which he would devour by the dozen if we let him).
It's much better if you make it the day before you eat it, and is even better the day after that!
3 cups cooked cauliflower
4 cooked, chopped eggs
1 cup mayo
1/2 cup diced dill pickles
1 rib celery, chopped
2 TSP diced onion
2 TSP pickle juice
Yellow Mustard to taste
Salt and pepper to taste
How To Prepare: Cook the cauliflower and eggs, drain VERY well, then add all the ingredients and put in the refrigerator overnight.
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