Ingredients
1 medium head cauliflower, broken into florets1 medium carrot, chopped2 hard-boiled large eggs, chopped4 green onions, chopped1 celery rib, chopped1/4 cup pitted green olives, halved lengthwise1/4 cup thinly sliced radishes1/4 cup chopped dill pickle1/4 cup fat-free mayonnaise1 tablespoon Dijon mustard1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle.
In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.
