Un Potato Salad

You are going to be so surprised; this is amazingly like potato salad.

YIELDS: 12 servings, each with 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 3 grams of protein.

INGREDIENTS:

• 1 large head of cauliflower, cut into small chunks
• 2 cups diced celery
• 1 cup diced red onion
• 2 cups mayonnaise
• 1/4 cup cider vinegar
• 2 teaspoons salt or Vege-Sal
• 2 teaspoons Splenda
• 1/2 teaspoon pepper
• 4 hard-boiled eggs, chopped

INSTRUCTIONS:

1. Put the cauliflower in a microwave-safe casserole, add just a tablespoon or so of water, and cover. Cook it on High for 7 minutes, and let it sit, covered, for another 3 to 5 minutes. You want your cauliflower tender, but not mushy. (And you may steam it, if you prefer.)
2. Drain the cooked cauliflower, and combine it with the celery and onions. (You’ll need a big bowl.)
3. Combine the mayonnaise, vinegar, salt, Splenda, and pepper. Pour the mixture over the vegetables, and mix well. Mix in the chopped eggs last, and only stir lightly, to preserve some small hunks of yolk. Chill and serve.

NOTE:

• Use the time while the cauliflower cooks to dice your celery and onions.