unpotato salad

1 good, big cauliflower, cut into small chunks
2 cups diced celery
1 cup dices red onion
4 hard boiled eggs, chopped
2 cups mayonnaise
1/4 cup cider vinegar
2 teaspoons slt or vege-sal
2 teaspoons Splenda
1/2 teaspoon pepper

First you'll need to cook your cauliflower. I cook mine in the microwave - not only is it fast and easy, but there's some evidence that cooking vegetables in the microwave actually preserves more vitamins than cokking them on the stove top. I put the cauliflower in my biggest microwaveable casserole, added just a tablespoon or so of water, and cover it. Then I nuke it on "high" for seven minutes, and let sit, covered, for another three to five minutes or so. This gave me vauliflower that was tender, not mushy, which is the texture you're looking for, here. (You may steam your cauliflower instead, if you prefer. Don't boil it in lots of wayer, you pour most of the vitamins down the drain with the water!) Use the time that the cauliflower is cooking to dice you celery and onions.

Drain the cooked cauliflower, and combine with celery and onions - you'll need a *BIG* bowl. Combine the mayonnaise, vinager, salt, Splenda, and pepper, and pour over the vegetables, and mix well. Mix in the chopped eggs last, and only stir lightly; this preserves some small hunks of yolk. Chill and serve.

Appox - 30.5 carbs for the entire batch

Source: Robin
Author: unknown