“Potato” Salad

1 head of cauliflower, chopped into bite-sized pieces
6 hardboiled eggs whites omit
3 pickles, chopped
1/2 cup chopped fresh parsley
1/4 cup green onion, chopped
1/2 cup chopped celery (optional)

1/2 cup plain non fat greek yogurt
2 tablespoons gluten-free dijon mustard
3 tablespoons pickle juice
¼ – ½ teaspoon sea salt
Freshly ground pepper, to taste

Prepare the cauliflower by cutting into bite-sized pieces. You can do this with a knife or if you want smaller pieces, shred. Steam for 2-3 minutes. Drain and set aside to cool.
Peel eggs and separate yolks, set aside. Cut the whites into small bite size pieces. Mix the egg whites into the cauliflower mixture in a large bowl along with chopped pickle, green onion and parsley.
Add greek yogurt, mustard, pickle juice, salt and pepper to small bowl, stir until smooth. Pour over the cauliflower mixture and stir to coat. Chill overnight and serve.

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