Mock Potato Salad
1 Head of Cauliflower
3 Hard Boiled Eggs
6 Slices of Bacon- cooked crispy
3 Stalks of Celery
1/4-1/2 C Avocado Mayonnaise
1 Tbsp Apple Cider Vinegar
1/2 tsp Dry Mustard
1 Tbsp Onion Powder
Salt to taste
Start a large pot to boil on the stove top with about 2 inches of water.
While it is coming to a boil clean and trim the cauliflower.
Place the cauliflower, stem down into the boiling water in order to steam it. Place a lid on the pot and turn down to medium. (or if you have a steamer basket you could use that; I don't, so this is how I do it.)
Steam the cauliflower for 10 minutes. You are looking for a still crunchy texture, but with just a bit of the crunch taken off.
While the cauliflower is steaming, chop the eggs, bacon and celery.
In a small bowl combine the mayonnaise, apple cider vinegar, mustard, onion powder and salt.
Remove the cauliflower from the pot and carefully chop it into bite size pieces. Allow it to cool a bit.
Place the cauliflower in a large bowl and combine it with celery, bacon and eggs. Add in the mayonnaise mixture and stir to combine.
Place in the refrigerator for several hours to allow the flavors to meld.