Low-Carb Loaded Cauliflower Mock Potato Salad

Directions

Cut up cauliflower into smallish same-sized pieces and steam 5-6 minutes in a vegetable steamer or in a pan with a steamer insert . Test a piece after 5 minutes; you want the cauliflower fairly soft to resemble the texture of potatoes. Drain the cauliflower into a colander placed in the sink and let it cool while you prep other ingredients. Don’t rinse; you want it to continue cooking a little. When you’re ready to assemble the salad the cauliflower should be quite dry. If it isn’t, spread it out on paper towels placed on the counter and pat dry. While the cauliflower cooks and then drains, cut bacon strips in short cross-wise strips and cook until the bacon is very crisp; then drain on paper towels. Make Perfect Hard-Boiled Eggs. Chop eggs coarsely. Slice the green onion. Get one cup of grated sharp cheddar ready. Whisk together the mayo, yellow mustard, 1 tsp. onion powder, salt, and fresh-ground black pepper to make the dressing. When you’re ready to assemble the salad, put the well-drained cauliflower into a bowl and top with the chopped eggs. Season well with salt, fresh-ground black pepper, and 1/2 tsp. onion powder; then add the dressing and gently combine with the cauliflower and eggs. Add the crisp bacon pieces, sharp cheddar, and green onion and stir until the salad is well combined.   You can eat right away or let the salad chill for a few hours. Leftovers will keep well in the fridge overnight and can be eaten the next day, although you probably won’t have much left over. I’m guessing it might keep up to two days, but I’ve only kept it overnight.