Cauli-Tater Salad

• 1 head cauliflower, stems and florets chopped into 1-in. pieces
• 1 tablespoon olive oil
• 1/2 cup chopped celery (about 2 small stalks)
• 1/2 cup chopped scallions (about 2 large scallions)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 teaspoons Dijon mustard
• 2 teaspoons apple cider vinegar
• 1 1/2 teaspoons granulated sugar
• 4 center-cut bacon slices, cooked crisp and chopped
• 2 hard-cooked eggs, chopped
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

1. Preheat oven to 450u0b0F. Place cauliflower stems and florets on a rimmed baking sheet. Drizzle with oil, and toss to coat. Bake in preheated oven until tender-crisp but not yet browned, about 10 minutes. Cool completely, about 20 minutes.
2. While cauliflower cools, stir together celery, scallions, mayonnaise, sour cream, dill, parsley, mustard, vinegar, and sugar in a large bowl. Add cauliflower, bacon, eggs, salt, and pepper, and toss to coat. Serve immediately, or chill until ready to serve.

cauliflower, olive oil, celery, scallions, mayonnaise, sour cream, dill, parsley, mustard, apple cider vinegar, sugar, center, eggs, kosher salt, freshly cracked black pepper

Taken from www.myrecipes.com/recipe/cauli-tater-salad (may not work)