| INGREDIENTS: |
| 1 pound cauliflower florets, chopped into 1/2 inch pieces |
| 1 1/4 teaspoons Kosher salt, divided |
| 1/2 cup light mayonnaise |
| 1 teaspoon prepared yellow mustard |
| 1 1/2 teaspoon fresh dill or 1/4-1/2 teaspoon dried dill |
| Ground black pepper, to taste |
| 6 hard-boiled eggs, divided |
| 1/4 cup dill pickle, finely chopped |
| 1 medium celery stalk, finely chopped |
| 1/4 cup chopped red onions |
| 1 tablespoon pickle juice |
| Paprika, for garnish |
| PREPARATION: |
| 1. Fill large pot with water 1 inch high and 1 teaspoon of salt. Bring to boil. |
| 2. Add cauliflower to boiling water and cook until tender, 8-10 minutes. Once cooked, drain and set aside in a large bowl. |
| 3. In a small bowl, combine the mayonnaise, mustard, dill, pinch of salt, and pepper. Set aside. |
| 4. Chop 4 of the boiled eggs and add to the bowl with the cauliflower, then add pickle, celery, red onion, 1/4 teaspoon of salt, and pepper. |
| 5. Stir in mayonnaise mixture and pickle juice and evenly coat. |
| 6. Slice 2 remaining boiled eggs to top the salad and sprinkle with paprika. |
| Recipe courtesy of Diabetes Prevention & Control Courtesy of Foods We Alaskans Enjoy; anthc.org |
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