Cauliflower "Potato" Salad

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Yield: 6 Servings

Ingredients

 * 1 head cauliflower, cut into florets
 * ½ cup slices scallions, including the green
 * 3 celery ribs, chopped fine, including some inner leaves
 * ½ green bell pepper, chopped fine
 * ¼ cup chopped parsley
 * salt and pepper to taste
 * 3 hard-cooked eggs, chopped
 * ½ to 1 teaspoon celery seed
 * paprika to garnish

Dressing

 * 2 teaspoons dry mustard
 * 2 tablespoons cider vinegar
 * 1 cup mayonnaise

Directions

 * 1) Steam the cauliflower florets until crispy tender but not soft.
 * 2) Set aside to cool.
 * 3) Put the scallions, celery, bell pepper, and parsley in a large salad bowl.
 * 4) Add salt and pepper.
 * 5) Make the dressing, mixing the mustard, vinegar and mayonnaise in a small bowl until smooth.
 * 6) When cauliflower is cool, chop and add it to the vegetables and celery seeds and mix well.
 * 7) Sprinkle paprika on top and cover with plastic wrap.
 * 8) Let sit in the refrigerator for at least 2 hours for flavors to develop.

Nutritional information

 * Protein: 3g | Carbohydrates: 4.8g | Fat: 32.1g