Low Carb "potato" Salad
- Ready In:
- 2hrs 20mins
- 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.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">