Cauliflower Substituted in Potato Salad

Well, the Queen and King of eating good food are trying to incorporate a little healthier recipes into our diet. By lowering our carbohydrate intake, we have both lost about four pounds in the last two weeks. If our after work schedule would slow down a little, we could get the mile we were walking every evening back in our regular routine.We are not starving ourselves, we aren't doing the no carb thing...just controlling portion size and really thinking about how much sugar is in our diet. Do you regularly read labels? On and off I do but it really makes you think. We don't consume a lot of sweets but when you look at pastas, breads and potatoes alone, it's crazy! We had a big family get together last weekend and I wished I had tried this dish out then. The most hard-core cauliflower hater would have probably loved it. It passed the Mom test. If my Momma will eat, you know it's good. The ingredients are what you would normally put in your favorite potato salad with the substitution of cauliflower for the potatoes.  

Cut up a head of cauliflower. Bring to a boil. Cook until you can easily run a knife through. Drain water and let cool. SIDE NOTE: I did bite-size pieces, but I've heard of people cooking this until falling apart tender.

While the cauliflower cooled, I boiled three eggs. To the cauliflower I added dill pickle, (substituted to reduce the sugars from the sweet pickle relish) chopped onion, chopped egg, salt and pepper to taste, a little mustard and Hellman's mayonnaise.

Stir until the cauliflower is coated well. Refrigerate for at least 1/2 hour and serve cold.