Cauliflower Mayo Salad

1 head of cauliflower

3 hard-boiled eggs

Raw Onion, chopped finely

Curled parsley, fresh,

1 tsp. dried dill

Salt and pepper to taste

1 cup mayo

1 tbsp sugar

 

Roughly chop cauliflower into bite-sized pieces, then place in a pot of boiling water. You need enough water to cover the cauliflower. Cook until the cauliflower is fork-tender (or steam it for about 11 minutes on High in microwave)

Rinse cauliflower in cold water, drain well and then refrigerate for a few hours.

In the meantime, boil 3 eggs.   Remove the eggs and allow those to chill for a few hours as well.   Once the cauliflower and eggs are chilled, you can further chop the cauliflower and dice the eggs. If you're using pickles, dice those as well.  In a large bowl, combine all of the ingredients until everything is covered. Refrigerate for another hour before eating.

Adapted from http://cupcakesomg.blogspot.com/2011/08/faux-tato-salad.html