Laun/Pruett Recipe Collection
Cauliflower salad

1 head cauliflower, cut into large florets
4 eggs, boiled, peeled, chopped
1/2 c. diced dill pickle or 1/2 c/ dill pickle relish
3 stalks celery, diced
1 c. sliced olives
1/2 c. chopped fresh cilantro
1/4 c. diced red onion
1 clove garlic, minced
1/2 c. mayo
2 t. dijon mustard
1 T. lime juice
1/2 t. sea salt
fresh ground pepper to taste

Steam cauliflower for 4-5 minutes. Let cool. Add in all ingredients. Better the next day!

Kathy and Ray made this for Fourth of July at the canal, 2015. Delicious!

Recipe Contributed by Kathy and Ray Seal