Cauli Faux-tato Salad

Bridget, my new friend in our village, shared this absolutely delicious recipe with me. I didn't want to lose it, AND I wanted to share it with my friends, so here it is! I hope you enjoy it as much as we do!

Ingredients:

• 1 large head cauliflower (sometimes I cheat and use frozen)
• 6 large eggs ~ hard boiled, peeled, and separated into yolks and whites
• 2 TBSP roughly chopped fresh parsley
• 2 TBSP roughly chopped fresh dill
• 1 TBSP finely chopped shallot
• 1/3 cup dill pickle relish (or finely chopped dill pickle)
• 3 whole green onions, chopped (white, light and dark green parts ~ may save some dark green for garnish

Dressing:

• hard boiled egg yolks (from above)
• 1/4 cup good mayo
• 1/4 cup full fat sour cream (or be like me and use all mayo)
• 1/4 TBSP dill pickle juice
• 1 TBSP yellow mustard
• 1 TBSP dijon mustard (or be like and use all yellow)
• 1 tsp salt
• 1/4 tsp fresh ground pepper (black or blend)

Directions:

1. Cut cauli head into bit-sized piece (florets and soft stems only), and steam until tender but not mushy.
2. Drain, dry and cool.
3. Chop the hard-boiled egg whites and add them to a bowl with cooled cauli, parsley, dilll, pickle relish, onions and shallot.
4. Using an immersion blender or regular blender, separately blend ingredients for dressing.  
5. Toss cauli/onion mix with blended dressing and mix well.
6. Adjust for salt, pepper & pickle juice.
7. May garnish with extra herbs, chopped dark green tops of onions, and/or a shake of paprika.