Ingredients
- 2 heads cauliflower
- 6 large eggs , hard boiled, peeled
- 3 stalks celery , minced
- 3/4 cup light mayonnaise
- 3/4 cup 2% greek yogurt
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Instructions
- Cut the cauliflower into 1/2 inch chunks and steam or roast.
- If steaming, add in batches to microwave safe bowl, dripping wet, and cover with a wet paper towel.
- Cook for 6-8 minutes until soft.
- Cut the eggs in half and remove the yolks, discarding 4 of the yolks.
- Place two of the yolks into a small bowl to make the dressing then chop the rest of the egg whites adding it to the large bowl with the cauliflower.
- In the bowl with the egg yolks add the light mayonnaise, greek yogurt, apple cider vinegar, sugar, kosher salt, and black pepper.
- Gently mix the dressing into your cauliflower and chopped egg whites.
- Refrigerate for at least 2 hours but preferably longer.
Nutrition
Calories: 129kcal | Carbohydrates: 9g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 452mg | Potassium: 425mg | Fiber: 3g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 56mg | Calcium: 68mg | Iron: 1mg
