Mock Potato/Cauliflower Salad

• 3 cups cauliflower
• 2 stalks celery, chopped
• 3 hard-boiled eggs
• 4 green onions, chopped
• 3 slices bacon, microwaved crisp
• 1 garlic clove, minced
• 12 cup nonfat sour cream
• 14 cup fat-free mayonnaise
• 14 cup fat-free buttermilk

1. Break cauliflower into bite-size florets, and microwave 3 minutes til crisp-tender.
2. Shock in cold water, changing frequently, until cool.
3. Blot with paper towels til completely dried.
4. Chop boiled eggs.
5. Crumble bacon.
6. Add all vegetables, garlic, eggs, and bacon to large mixing bowl.
7. Stir together sour cream, mayonnaise, and buttermilk til smooth.
8. Pour over vegetable mixture and toss well.
9. Chill at least 2 hours.
10. Keeps 3-4 days in fridge.

cauliflower, stalks celery, eggs, green onions, bacon, garlic, nonfat sour cream, mayonnaise, buttermilk

Taken from www.food.com/recipe/mock-potato-cauliflower-salad-144213 (may not work)