Low-Carb Cauliflower Mock Potato Salad - cooking recipe

Ingredients

4 quarts water
2 tablespoons salt
1 head cauliflower, cut into bite-sized pieces
1 cup mayonnaise
1/2 cup thinly sliced celery
3 slices cooked bacon, crumbled
4 tablespoons minced onion
3 tablespoons minced sweet pickles
1 teaspoon spicy mustard, or to taste
1/8 teaspoon ground turmeric
2 hard-boiled eggs, diced
salt and ground black pepper to taste

Preparation

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.
Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
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.