Servings – 4

This recipe is fine for all stages of the program

[recipe-ingredients]

• 1/2 large head cauliflower
• 2 stalks of green onion (not 2 bunches of green onion.  You could use chives in place of the green onion if you have it.  Chives tend to have a milder flavour profile)
• 2 stalks celery
• 2 radishes
• 2 hard boiled eggs (depending on how much egg you like, you could add 4 eggs)
• 3 Tbsp. Hellman’s lite olive oil mayonnaise or other fat reduced mayonnaise of your choice
• 1 tbsp vinegar
• sweetener to taste
• 1 tsp. sweet relish (optional if you can find a reduced sugar – no sugar added relish can be found at low carb stores online)
• optional – 1/2 tsp. dried dill (can use fresh if you have it).  
• ground pepper

[recipe-directions]

1. Steam cauliflower until just tender crisp (you can bite it but it’s not mushy – this takes less than 10 min to get to that stage so keep an eye on it as it cooks)
2. Set aside and allow it to cool.  Once cooled, chop into bite sized pieces.
3. Finely chop the celery, radish and green onions
4. Mash the eggs with a fork or loosely chop them depending on your preference (if you chop half and mash half it’s a great compromise)
5. Add just enough of the mayo to meld everything together.
6. Unlike potatoes, you will use much less mayo.

You can change up this recipe by experimenting with what you add to your sauce for the salad.  You could try with a little curry powder, or garlic and onion powder, celery seed or parsley…use your imagination to change up the end result.

[/recipe-directions]
[/recipe]