Steiner Family Reunion Fauxtato Salad

Yields: 12 Servings

Ingredients

1 large head Cauliflower
1/2 Red onion diced
1/2 small Red bell pepper diced
1/2 small Yellow bell pepper diced
1/2 small orange bell pepper diced
4 ounces snow peas cut into 1" to 1 1/2" pieces
7-8 thin spears Asparagus (I used violet because that's what was given to me) cut into 1" pieces
2 Hard-boiled eggs chopped
2 cup Mayonnaise (the real stuff, not Miracle Whip--I make mine from grapeseed oil)
2 teaspoons Dijon mustard
2 tablespoons Red wine vinegar
1 tablespoon White vinegar
2 tbs Heavy cream
2 tbs olive oil, The Good Stuff (this is the olive oil that is so flavorful you'd never dream of heating it--delicate flavors of fresh olives, whatever your favorite is)
2 tablespoons Chives (fresh, measured after snipping fine)
1 tbs grill seasoning (or other herb blend containing garlic, black pepper, paprika, oregano, and thyme--I used Trader Joe's Everyday Seasoning)
sea salt (optional)
2 teaspoons fresh dill measured after snipping
3 tablespoons fresh chives cut into 1" lengths (about as many as would be made into a beginner pencil when bundled, about 8" long)

Instructions

Chop up the cauliflower, including the core (but not the stem part below the leaves) into pieces no small than 1/2". Get it steaming by whatever method works for you. I like to use an actual vegetable steamer. Steam until the pieces are no longer perfectly crisp, but nowhere near mushy--they need to be tender but hold their shape.

While you're waiting for the water to heat and/or the cauliflower to steam, cut up the other veggies. Break the aspargus near the end where it naturally breaks; rinse it but don't cook it. Peel the little strings off the snow peas, too, and seed the peppers before chopping them. Chop or dump them into a large serving bowl. Chop the eggs but don't add them yet. I had a cousin chopping right alongside me, which was fun!

In another bowl or jar big enough to use a whisk or stick blender, combine the mayo, mustard, vinegars, cream, olive oil, dill, herb blend and the first bunch of chives. Whisk or blend well. Salt to taste and blend again. If it seems too thick, add a little more olive oil. You see why we're using The Good Stuff--it's not cooked so the flavor is important! Stir the dressing into the vegetables.

When the cauliflower is done, rinse it well under cold water until it's cold. Drain it well, and then add it to the other vegetables and dressing and stir until it's all well-coated. Stir in the other half ot the longer-snipped chives, and then gently stir in the eggs so they retain their shape. You might want to chill it a bit before serving, but it's wonderful as-is!

Each serving will have 4 grams of total carbs and 1 gram of fiber, leaving 3 grams of usable carbs and 2 grams of protein per serving.