Cauliflower Low Carb "Potato" Salad

Ingredients:

• 1-pound cauliflower florets, chopped into ½-inch pieces

• 2 - 3 T Extra Virgin Olive Oil

• 2 T Vegetable seasoning

• salt, pepper

• 1/2 cup mayonnaise

• 1 teaspoon yellow mustard

• 1 ½ teaspoon fresh dill

• 1/4 cup finely chopped dill pickle

• 1 large celery stalk, finely chopped

• 1/4 cup chopped red onions

• 1 tablespoon pickle juice

• 6 hard-boiled eggs, sliced

• paprika, for garnish

Directions:

1. Place the cauliflower on a baking sheet and drizzle with the olive oil, vegetable seasoning, salt and pepper. Roast at 375 degrees for 25-30 minutes or until tender. Set aside to cool.

2. Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.

3. Place the cooled cauliflower in a large bowl and add 4 chopped eggs. Slice the remaining two for garnishing the top.

4. Add the chopped pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat.

5. Garnish with remaining sliced eggs and sprinkle with paprika.

6. Serve or refrigerate until later.