Low Carb "potato" Salad

GingerlyJ's Note:

got this recipe from a diabetic newsletter.. everyone is surprised about how good it tastes

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 8

Yield: 4.0 cups

• 1 head cauliflower
• 1 hard-boiled egg
• ¼ cup chopped red onion
• ½ cup chopped celery
• ¼ cup light mayonnaise
• 1 tablespoon pickle relish
• 1 tablespoon dijon-style mustard
• ¼ teaspoon celery seed
• ¼ teaspoon black pepper

Directions:

1. Remove leaves and core of cauliflower. Break florets into bite-size pieces, and cut stem into bite-size pieces as well, if desired. Total yield should be 4 cups of cauliflower pieces. Fill a medium saucepan 2/3 full of water and bring to a boil. Add cauliflower and cook 8–10 minutes until soft but not mushy. Drain cauliflower in a colander and rinse under cold water for 1–2 minutes to stop the cooking process. Drain well. Blot pieces with paper towel to remove excess moisture. In a large bowl, combine cauliflower, egg, red onion, and celery. In a small bowl, whisk together mayonnaise, pickle relish, mustard, celery seed, and black pepper. Pour mayonnaise mixture over vegetables and mix well. Cover and chill 2 hours prior to serving.