I snitched this from another website where LindaBC and I hang out. Shhhhh!
3 c cauliflower (cut into bite size pieces, about 1/2 of a 6” head)
1/2 c celery, diced
2 TBS onion, chopped
1/2 c. mayo
1 TBS cider vinegar
1/2 tsp salt
1/2 tsp Splenda
pepper to taste
2 hard boiled eggs, chopped
Put cauliflower in bowl along with 3 or 4 TBS water and cover with plastic wrap. Microwave on high for 7 minutes. Leave the plastic on the bowl for several minutes after it comes out of the microwave. Cauliflower should be tender-crisp, not mushy. (You can also steam the cauliflower on the stove) Uncover bowl and let cauliflower cool.
While the cauliflower is steaming, dice the celery, onion and eggs.
Mix the mayo (I use Hellman’s; no carbs), cider vinegar, salt, Splenda and pepper for the dressing.
Once the cauliflower is cool, mix everything together and chill before serving.
Hint: Add about 3/4 of the dressing at first. If you think it needs more, do so. I found that using all the dressing made it a bit more soupy than I wanted. On the other hand, if you use more cauliflower it will take the extra dressing.
Carb count comes to about 2.2 g per 1/2 c serving
Change isn’t easy. But if you don’t change, you stay the same, and where’s the fun in that?