Sweet and Tangy UnPotato Salad

Sweet-and-Tangy UnPotato Salad

1/2 cauliflower head
1/3 cup mayonnaise
1/4 cup extra light olive oil
2 cloves garlic, crushed
2 tablespoons pickle juice from sugar-free bread and butter pickles
1 teaspoon salt or vege sal
Tabasco sauce to taste -- a few dashes
1/4 cup diced red onion
1 small green bell pepper, diced
2 celery ribs, diced
1/4 cup chopped sugar-free bread and butter pickles
3 hard-boiled eggs

First, whack the bottom of the stem and all the leaves off your cauliflower, and cut it into 1/2" chunks. Put 'em in a microwave steamer (handy item!) or microwaveable casserole with a lid. Add a couple of tablespoons of water, cover, and nuke on high for 10 minutes.

While that's happening, mix together your mayo, olive oil, garlic, pickle juice, salt, and Tabasco. This is your dressing.

Chop up all your other veggies, and peel and coarsely chop your eggs.

Somewhere in here, the microwave will beep. Take the lid off the cauliflower and let it cool at least 5-10 minutes before...

Draining it well, and combining it with the veggies and dressing. Stir it all up. Now gently stir in the chopped eggs; you want to preserve some hunks of yolk, instead of having them all just blend into the dressing.

Chill for several hours, to let the flavors blend, then serve.

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Assuming 6 servings, each will have: 231 Calories; 22g Fat ; 5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4 g usable carb