No Potato Salad

Serves 6

1 head cauliflower
2 stalks celery, diced
1 small onion, finely chopped
(about 3-4 tablespoons)
1 tablespoons parsley, finely chopped
2 eggs, hard
boiled and diced
2 tablespoons canola or olive oil mayo (use Lu's anti-N mayo in 2010 October file)
1 tablespoon Dijon mustard
1/2 Tbsp Garlic Lovers or:
1 tsp garlic granules or powder
1 tsp onion granules or powder
salt and pepper to taste

1. Chop cauliflower into small florets (½ inch)
2. Heat a large pan filled with 4 quarts of water to a boil.
Add the cauliflower to the boiling water and cook until just fork-tender.
3. Allow cauliflower to cool then place in a large bowl
4. Add celery, onion, parsley and egg
5. In a small bowl, stir together the mayo, mustard, garlic lovers, pepper and salt, then add the mixture to the large bowl and stir to coat the cauliflower.
6. Serve
Adapted from a recipe I found on elanaspantry.com.

*Garlic lovers is highly anti-inflammatory seasoning blend sold by Simply Lu's.  Find out more at www.simplylus.com