Granny’s Cauliflower Salad
2 lbs. or so cauliflower, cut into ½ inch pieces
1 cup celery, chopped
1/2 sweet onion, chopped
3 dill pickles, chopped
6 eggs, hard-boiled
½ cup mayonnaise
1 Tbsps. mustard
salt and pepper to taste.
In a large sauce pan, put an inch or two of water in the bottom and add 2 teaspoons salt. Bring to a boil and cook until cauliflower is tender, about 10 minutes. Drain an set aside. When cool completely place in a large bowl.
Add celery, onion, pickles, 4 hard-boiled eggs that are chopped and mix together well.
In small bowl add mayo, mustard, salt and pepper. Add to salad and mix together well.
Slice up last 2 eggs and lay on top of salad. Sprinkle paprika over top. Chill and serve.
The Deedol Collection