5 cups cauliflower, cooked
16 tbsp fat free mayonnaise
1/4 cup yellow mustard
1 tbsp yellow mustard seed
1/4 cup dill pickles, chopped or diced
1/4 cup celery, diced
1/2 cup cucumber (with peel), sliced
1 cup hard boiled egg, chopped
1/2 tsp garlic powder
Cook one head of cauliflower until it is the softness of a boiled potato. Chop and cool in the refrigerator until chilled.
Blend in other ingredients.
Egg can be chopped or you can simply slice one egg to put on top and save 17 calories per serving.
Chop the cucumber about the same size as the celery.
The basic premise behind this recipe is to use your favorite potato salad recipe, but substitue cauliflower for the potato and fat free may for the regular mayo.
Number of Servings: 8Recipe submitted by SparkPeople user KASHMIR.