From: Jenn@eatcakefordinner
1 medium-large head cauliflower, cut into bite-size florets
3/4 c. mayonnaise
1/4 c. sour cream
1 1/2 Tbl. yellow mustard
1 tsp. granulated Swerve or similar sweetener
salt, to taste
freshly ground black pepper, to taste
2 large stalks celery, chopped
3 -4 scallions, finely chopped
1/4 c. chopped dill pickles
5 hard-boiled eggs, peeled and chopped
paprika, for garnish, opt.
Steam cauliflower for 5 minutes or until tender, but still has a little crunch. Allow to cool completely. Meanwhile, in a large bowl, combine mayonnaise, sour cream, mustard, Swerve, salt and pepper and stir until combined. Add the cooled cauliflower, chopped celery, scallions and pickles and stir together until everything is coated in the dressing. Last, add the chopped eggs and gently stir together. Refrigerate for at least four-six hours before serving. Sprinkle with paprika before serving, if desired. Serves 8-10 people. This tastes great for several days.