No Tato Salad

• 1 head cauliflower
• 2 stalks celery
• 1/4 - 1/2 cups yellow onion (~ 1/4 of an onion, preferably Vidalia or some other sweet variety)
• 2 tablespoons fresh parsley
• 2 eggs
• 2 tablespoons mayo (I use the type made with olive oil)
• 2 tablespoons capers (or good old green Spanish olives)
• 1 tablespoon dijon mustard
• 1/4 teaspoon celery salt
• 1/4 teaspoon garlic powder
• Salt & pepper to taste
• Sprinkle sweet paprika (optional)

1. Place the eggs in a small pot. Cover with water and put over a burner on high. Bring to a boil, let go 4 minutes and cut the heat. Remove pot to the sink, drain, and fill with cold water.
2. While your eggs are cooking, chop/snap the cauliflower into small florets. When this is complete, add to a large pan over medium high heat with a splash or 2 of water. Cook until softened - if you want to go a little brown here, have at it. I went for just steamed to taste as close as possible to potatoes, but brown would be nice, too. Remove from the heat when done. Add to a large bowl to cool.
3. While that is working, dice the celery, onion, capers and parsley. Add to the bowl with the cauliflower.
4. When the eggs are done, cool, peel and dice. Add to the bowl.
5. Add the mayo, mustard, celery salt & garlic powder. Combine. Taste & add salt and pepper if needed. Dust with paprika as an optional old school garnish.
6. Serves 2 for dinner with a nice steak and 1 for lunch beefed up with a little chicken and the gift that keeps on giving: hazelnut gremolata (yes, this is the same gremolata that's been kicking around the back of my fridge and popping up here and there since Easter).

cauliflower, stalks celery, yellow onion, fresh parsley, eggs, mayo, capers, mustard, celery salt, garlic, salt, sweet paprika

Taken from food52.com/recipes/17746-no-tato-salad (may not work)