Cauliflower "Potato" Salad

Ingredients

For 8 servings

• •4 quarts water
• •2 c. à soupe salt
• •1 head cauliflower, cut into bite-sized pieces
• •1 tasse mayonnaise
• •0.5 tasse thinly sliced celery
• •3 slices cooked bacon, crumbled
• •4 c. à soupe minced onion
• •3 c. à soupe minced sweet pickles
• •1 c. à café spicy mustard, or to taste
• •0.125 c. à café ground turmeric
• •2 hard-boiled eggs, diced
• •salt and ground black pepper to taste

Method

1. 1.Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
2. 2.Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
3. 3.Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.