Low-Carb Loaded Cauliflower Mock Potato Salad

Ingredients

• 2 lb. cauliflower cut into smallish same-sized pieces
• 6 hard-boiled eggs, cooled and chopped
• 6-8 slices of bacon, cut into short strips and then fried crisp
• 1 cup grated sharp cheddar
• 1/2 cup sliced green onion, mostly green parts
• 1/2 tsp. onion powder
• Salt and fresh-ground black pepper to taste
• 1 cup mayo
• 2 tsp. yellow mustard, not Dijon
• 1 tsp. onion powder

Directions

1. Chop the cauliflower into small, evenly sized pieces. Steam it for 5-6 minutes, either in a vegetable steamer or in a pan fitted with a steamer insert. At 5 minutes, check a piece; it should be soft enough to lean toward a potato-like texture.
2. Transfer the cauliflower to a colander in the sink and leave it there to cool while you work on the rest of the salad. Skip rinsing it, since that bit of carryover heat is helpful. By assembly time, the cauliflower needs to be nice and dry; if it is not, lay it on paper towels on the counter and blot away the extra moisture.
3. As the cauliflower steams and drains, cut the bacon crosswise into short pieces. Cook the bacon until it is deeply crisp, then move it to paper towels to drain.
4. Prepare the hard-boiled eggs using your preferred method, then roughly chop them.
5. Slice the green onion, and have 1 cup of grated sharp cheddar ready to go.
6. In a bowl, whisk the mayo with the yellow mustard, 1 tsp. onion powder, salt, and fresh-ground black pepper until the dressing is smooth.
7. To put the salad together, add the drained or blotted cauliflower to a mixing bowl, then scatter the chopped eggs over it.
8. Add a generous seasoning of salt, fresh-ground black pepper, and 1/2 tsp. onion powder. Pour in the dressing, then fold everything together gently so the cauliflower and eggs stay in good shape.
9. Add the crisp bacon, sharp cheddar, and green onion, then stir gently until everything is evenly mixed. If you want the top to look pretty, hold back a little bacon, green onion, and cheese for sprinkling over the finished salad.
10. Serve the salad right away, or refrigerate it for a few hours before eating.
11. Store leftovers in the fridge overnight and eat them the next day. It may last up to 2 days, but overnight is the safest expectation for best quality.