Cauliflower "Potato" Salad
This cauliflower "potato" salad substitutes cauliflower pieces for potatoes. All the flavors you love in potato salad are here, minus a few carbs! Garnish with additional crumbled bacon and fresh parsley if desired.
water
4
quarts
salt
2
tablespoons
cauliflower, cut into bite-sized pieces
1
head
mayonnaise
1
cup
thinly sliced celery
½
cup
cooked bacon, crumbled
3
slices
minced onion
4
tablespoons
minced sweet pickles
3
tablespoons
spicy mustard, or to taste
1
teaspoon
ground turmeric
⅛
teaspoon
hard-boiled eggs, diced
2
salt and ground black pepper to taste
 Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
  Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
  Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.
