Sunday supper: Cauliflower 'Potato' Salad

Serves 6.

Note: You won't even miss the potato in this salad, which is a good pairing with any grilled meat. Don't skip the dill pickles; they really make this side dish something special. Be sure to leave enough time for the salad to chill at least an hour. From "Keto BBQ," by Faith Gorsky and Lara Clevenger (Simon & Schuster, 2021).

• 3 c. cauliflower florets

• 6 tbsp. full-fat mayonnaise

• 2 tbsp. finely minced dill pickles

• 1 tsp. yellow mustard

• 1 tsp. onion powder

• 1 tsp. garlic powder

• 1⁄2 tsp. salt

• 1⁄4 tsp. ground sweet paprika

• 1⁄8 tsp. ground black pepper

• 1⁄4 c. minced red onion

• 2 eggs, hard-boiled and chopped

• 2 tbsp. chopped fresh dill

Directions

In a medium saucepan over medium-high heat, add cauliflower and enough water to cover by 2 to 3 inches. Bring to a boil, then reduce heat and simmer about 5 minutes until fork-tender. Drain and cool completely.

In a large bowl, whisk together mayonnaise, pickles, mustard, onion powder, garlic powder, salt, paprika, pepper and onion. Add cauliflower, eggs and dill, and stir to combine.

Cover and refrigerate 1 hour or up to 5 days before serving.