Servings per Recipe
Calories : 70
Fat : 3 g
Sodium : 230 mg
Total Carbohydrates : 7 g
Fiber : 2 g
Protein : 4 g
1 medium head of fresh cauliflower
2 medium stalks of celery, diced
1/2 small onion, diced
1 tablespoon fresh parsley, finely chopped, or 1 teaspoon dried parsley
2 large eggs, hard boiled, shelled and diced
2 tablespoon light mayonnaise
1 tablespoon mustard
1/4 teaspoon salt
Wash hands with soap and water.
Gently rub produce under cool running water.
Chop head of cauliflower into small florets and rinse under water.
Add chopped cauliflower to a steamer basket. Insert steamer basket into a pot with 1" of water in the bottom. Cover pot with lid and steam cauliflower over medium-high heat until slightly tender, about 10 minutes.
Move cauliflower with tongs to an ice-bath for 1 minute. Drain water and move cauliflower to a large bowl.
Add celery, onion, parsley, and egg to bowl of steamed and cooled cauliflower.
In a small bowl, combine mayonnaise, mustard, and salt. Add to cauliflower mixture and stir to coat.
Serve immediately or store in refrigerator.
Recipe contributed by Caitlin Huth, University of Illinois Extension Nutrition and Wellness Educator. Original version of recipe can be found at https://web.extension.illinois.edu/dmp/eb306/entry_13369.