1 large head cauliflower, cleaned and finely diced (about 4 cups)
6 hard-boiled eggs, chopped
1 cup finely diced celery
1/2 cup greek yogurt
2-3 TBSP mayonaise
1/2 tsp yellow table mustard
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
1/8 tsp garlic powder (or 1/2 tsp minced garlic)
Paprika for garnish
minced fresh parsley for garnish
(Optional: 1/2 cup chopped pickles)
Set a large pot of water over high heat and bring to a boil. Cook the cauliflower pieces in bowling water for about 9 minutes, until tender. Drain thoroughly and immerse in an ice bath to stop the cooking. Drain well, then pat dry between several layers of paper towels.
Place the cauliflower in a bowl with all the remaining ingredients except the paprika and parsley. Mix well with a large kitchen spoon. Sprinkle with the paprika and parsley, then chill for at least one hour before serving.
Helpful Hints: This recipe is even better the next day. Try adding a tablespoon of fresh dill for a completely different flavor.
Makes 8 servings.
Net carbs: 2 grams per serving.
Source: George Stella.