Directions:
- Remove leaves and core of cauliflower. Break florets into bite-size pieces, and cut stem into bite-size pieces as well, if desired. Total yield should be 4 cups of cauliflower pieces. Fill a medium saucepan 2/3 full of water and bring to a boil. Add cauliflower and cook 8–10 minutes until soft but not mushy. Drain cauliflower in a colander and rinse under cold water for 1–2 minutes to stop the cooking process. Drain well. Blot pieces with paper towel to remove excess moisture. In a large bowl, combine cauliflower, egg, red onion, and celery. In a small bowl, whisk together mayonnaise, pickle relish, mustard, celery seed, and black pepper. Pour mayonnaise mixture over vegetables and mix well. Cover and chill 2 hours prior to serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.05 Kcal (444 kJ) | ||
| Calories from fat | 43.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 7% | |
|---|---|---|---|
| Cholesterol | 49.02mg | 16% | |
| Sodium | 254.99mg | 11% | |
| Potassium | 517.13mg | 11% | |
| Total Carbs | 11.75g | 4% | |
| Sugars | 5.44g | 22% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 4.98g | 10% | |
| Vitamin C | 71.8mg | 120% | |
| Iron | 0.3mg | 2% | |
| Calcium | 52mg | 5% | |
| Amount Per 100 g | |||
| Calories | 51.76 Kcal (217 kJ) | ||
| Calories from fat | 21.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 7% | |
|---|---|---|---|
| Cholesterol | 23.93mg | 16% | |
| Sodium | 124.46mg | 11% | |
| Potassium | 252.4mg | 11% | |
| Total Carbs | 5.73g | 4% | |
| Sugars | 2.66g | 22% | |
| Dietary Fiber | 1.75g | 14% | |
| Protein | 2.43g | 10% | |
| Vitamin C | 35mg | 120% | |
| Iron | 0.2mg | 2% | |
| Calcium | 25.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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