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1 head cauliflower, trimmed and cut into bite-size florets
3/4 cup lite mayonnaise
1/2-1 tablespoon mustard
1 teaspoon salt
Pinch garlic powder
1/4 teaspoon dill weed
Ground black pepper to taste
1/2-1 tablespoon Splenda
3 hard boiled eggs, chopped
1/4 cup onion, finely chopped
1/2 cup frozen green peas, thawed
3 slices crisply cooked turkey bacon, crumbled
Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
In a large bowl whisk together the mayonnaise, mustard, garlic powdersalt, Splenda and pepper. Add the cauliflower, eggs, onion, peas, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.