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I use the basic recipe found at NellieBellie.com. I usually make less than NellieBellie does, so bear in mind the picture might show less. I especially like to serve this with barbecue ribs or hamburgers. It’s touted as being very low-carb and gluten-free. This is a recipe I just eye-ball for quantities, so feel free to do that, too. It’s very forgiving.

• Ingredients
• 1 head cauliflower, cut into florets
• 5 hard-boiled eggs
• 1 small red onion, diced
• 1 cup frozen peas
• 6 oz. crumbled crisp bacon
• 1 cup mayonnaise (optional: 1/2 mayo and 1/2 Greek yogurt)
• 1 Tbsp. prepared mustard (optional: Dijon or spicy brown)
• Salt and pepper, to taste
• Paprika, optional

Cook the cauliflower to fork tender. Careful not to overcook it. I boil it in a small amount of water so that it’s basically steamed, but however you do it will be fine. Strain off the water and let it cool.

Set one egg aside. Dice 4 of the eggs. In a large bowl put cauliflower, 4 diced eggs, diced red onion, frozen peas, and crumbled bacon. In a small bowl mix together mayonnaise (or mayo/yogurt combo), mustard, and salt/pepper to make dressing. Pour dressing over vegetable mix and stir gently, albeit thoroughly. Place the salad into a serving dish.

Cut the fifth egg into quarters and place decoratively on top of the salad. Sprinkle lightly with paprika. Chill. Serve chilled. Yield 6 servings as a side dish.

Below is pictured the salad using a couple beet-pickled eggs for a more decorative presentation.