Instructions
Bring a large pot of water to a boil. Place cauliflower florets in a steamer basket over the boiling water and cover with a lid. Let it steam for 6 to 8 minutes, or until tender. Transfer to a plate or bowl and let it cool.
Meanwhile, hard boil the eggs by bringing a small pot of salted water to a boil. Carefully place the eggs in the pot. Cover the pot with a lid and turn off the heat but keep the pot on the hot burner. Let it stand for 12 minutes and then drain the water. Place the eggs in a bowl of ice water for 10 minutes or until cool. Peel and finely chop the eggs.
In a large mixing bowl combine mayonnaise, Dijon mustard, apple cider vinegar and salt. Fold in the celery, green onion, fresh dill, cauliflower and the chopped egg. Mix until well combined. Season with additional salt if needed.
Divide between bowls and enjoy!
Ingredients
1 head Cauliflower (small, cut into very small florets)
2 Eggs
1/4 cup Mayonnaise
1 1/2 Tbsp Dijon Mustard
3 Tbsp Apple Cider Vinegar
1/2 tsp Sea Salt
1 stalk Celery (chopped)
3 stalks Green Onion (chopped)
1 Tbsp Fresh Dill
Instructions
Bring a large pot of water to a boil. Place cauliflower florets in a steamer basket over the boiling water and cover with a lid. Let it steam for 6 to 8 minutes, or until tender. Transfer to a plate or bowl and let it cool.
Meanwhile, hard boil the eggs by bringing a small pot of salted water to a boil. Carefully place the eggs in the pot. Cover the pot with a lid and turn off the heat but keep the pot on the hot burner. Let it stand for 12 minutes and then drain the water. Place the eggs in a bowl of ice water for 10 minutes or until cool. Peel and finely chop the eggs.
In a large mixing bowl combine mayonnaise, Dijon mustard, apple cider vinegar and salt. Fold in the celery, green onion, fresh dill, cauliflower and the chopped egg. Mix until well combined. Season with additional salt if needed.
Divide between bowls and enjoy!
