Southern Indiana UnPotato Salad

Southern Indiana UnPotato Salad

2 rounded tablespoons dill pickle relish
30 drops liquid stevia extract
1/2 large cauliflower, head -- 1/2" cubes
4 bacon slices
1 cup diced celery
1/2 cup diced red onion
2/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon brown mustard
salt and pepper
3 hard-boiled eggs

In a small dish, mix the dill pickle relish with the liquid stevia. Let this sit while you assemble the rest of your salad.

Trim the leaves and the bottom of the stem from the cauliflower, and cut the rest in 1/2" chunks. Put 'em in a microwave steamer or a microwaveable casserole with a lid, add a couple of tablespoons of water, cover, and nuke on high for 9 minutes.

Chop the bacon and start it frying. You want crispy bacon bits. (You can, instead, wait till the cauliflower is done, then microwave the bacon, too. I just didn't want to wait that long.)

Dice the celery, chopping up any crisp leaves, too. Put 'em in a mixing bowl. Dice your red onion, and add it to the celery. Stir your bacon!

When the cauliflower is done uncover it promptly so it won't overcook. Let it cool for a few minutes, stirring now and then to let the steam out. Don't forget the bacon!

While the cauliflower is cooling, stir together the mayo, sour cream, and mustard. Drain your bacon bits.

Okay, the cauliflower cool enough it won't cook the celery and onion. Add it to the mixing bowl. Dump in the dressing and the relish, and stir everything to coat. Stir in the bacon bits, then salt and pepper to taste.

Finally, peel and chop the eggs. Stir them in gently, so as to preserve some hunks of yolk. Chill for a few hours before serving. Or, if you're me, scarf down a third of it while it's still hot. Either way, but it's better if you chill it for a while.
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6 servings, each with: 289 Calories; 29g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4 g usable carb

NOTES: You could used purchased sugar-free sweet pickle relish or finely chopped sugar-free bread-and-butter pickles instead of the dill pickle relish and stevia.

My sour cream had gone bad in the fridge, so I used Greek yogurt instead. It worked fine, but I think sour cream would be better.