Low Carb Cauliflower Potato Salad

• 5 cups Cauliflower
• Sea Salt
• 4 Eggs
• 1/2 cups Diced Celery
• 1/4 cups Diced Red Onion
• FOR THE DRESSING:
• 9 Tablespoons Paleo Friendly Mayo
• 5 teaspoons Dijon Mustard
• 1 Tablespoon Apple Cider Vinegar
• 2 teaspoons Sea Salt
• 2 teaspoons Dill Paste
• 1/2 teaspoons Paprika
• 1 Pinch Of Pepper

1. Bring a large pot of salted water to a boil. Once boiling, add cauliflower, cover and cook until just fork tender, about 9-10 minutes.
2. While cauliflower cooks, place eggs in a medium pot and cover with 2 inches of water. Bring to a boil on high heat. Once boiling, turn off stove and cover the pot, but leave the pot on the burner. Let sit for 12 minutes. Then drain and cover with cold water.
3. Once cauliflower is cooked, drain and spread out onto a large sheet of paper towel. Use another paper towel to gently press out any excess water. Add into a large bowl.
4. Peel eggs and then dice them. Add into the bowl with the cauliflower, along with celery and red onion.
5. Whisk all the dressing ingredients in a medium bowl and then add to the cauliflower mixture. Stir until well combined.
6. Cover and refrigerate for at least 2 hours to let the flavors develop. Season to taste with salt and pepper and devour!

cauliflower, salt, eggs, celery, ubc, dressing, dijon mustard, apple cider vinegar, salt, dill, paprika, pepper

Taken from tastykitchen.com/recipes/salads/low-carb-cauliflower-potato-salad/ (may not work)