CAULIFLOWER EGG SALAD by Jeanie Hesse CAULIFLOWER EGG SALADIngredients: 1/2 head cauliflower, (cooked and rinsed 3 times) 5 eggs, boiled peeled and diced 1/4 cup mayo 3 pickles, diced 1 Tbsp onion, diced 1/4 tsp salt dash black pepper 1 Tbsp pickle juice dried chives to garnishDirections: Cut cooled and rinsed cauliflower into small pieces. Add the remaining ingredients. Refrigerate an hour before serving. Garnish with chives. Enjoy!