1 large cauliflower
2 hard boiled eggs
1/3 cup mayonnaise (I used full-fat Best Foods - it truly is the best!)
1 tablespoon mustard
2 teaspoons finely diced onion
1 teaspoon white vinegar
salt and pepper to taste
paprika to taste
Cut the cauliflower into bite sized pieces. Rinse and drain.
Put one cup of water into bottom of a large pot and bring to a boil over medium high heat. Add the cauliflower to the pot and cover to steam.
Let steam for 3-5 minutes. When a fork slides in easily, add the cauliflower to a large bowl. Do not overcook the cauliflower or your salad will be mushy.
Chop the hard boiled eggs and add to the bowl with the cauliflower.
In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad.
Gently fold the dressing into the cauliflower and eggs, stirring to coat each piece. Sprinkle with paprika.
Refrigerate for at least 1 hour or until cold.
Nutrition information per serve: 4 serves
Calories: 240, protein: 7.5g, carbohydrate: 14g, fibre: 5.3g