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Recipe Category: Potato
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Ingredients
- 1 large head of cauliflower, cut into small chunks
- 2 cups (240 g) diced celery
- 1 cup (160 g) diced red onion
- 2 cups (450 g) mayonnaise
- 1/4 cup (60 ml) cider vinegar
- 2 teaspoons salt
- 2 teaspoons Splenda
- 1/2 teaspoon pepper
- 4 hard-boiled eggs, chopped
Method
- Put the cauliflower in a microwave-safe casserole dish, add just a tablespoon (15 ml) or so of water, and cover
- Cook it on high for 7 minutes and let it sit, covered, for another 3 to 5 minutes
- You want your cauliflower tender, but not mushy
- Drain the cooked cauliflower and combine it with the celery and onions
- You’ll need a big bowl
- In a separate bowl, combine the mayonnaise, vinegar, salt, Splenda, and pepper
- Pour the mixture over the vegetables and mix well
- Mix in the chopped eggs last and stir lightly to preserve some small hunks of yolk
- Chill and serve
Makes 12 servings
- Each with 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 3 grams of protein
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