Ingredients:

• 1 head of cauliflower, cut into small pieces

• 1 package of bacon, cooked and cut into small pieces 

• ⅔ cup mayonnaise or plain non-dairy Greek yogurt

• 1 tbsp Apple Cider Vinegar

• 1-2 tbsp mustard (I like to use Dijon, spicy brown or honey mustard to switch up the taste)

• ½ tsp garlic powder

• Salt and pepper to taste

• Smoked paprika to taste

Optional:

• 2-3 Eggs, hard-boiled, peeled and cut into small pieces 

• ½ onion, diced

• 3-4 celery stalks, diced

Directions:

1. Cut bacon into small pieces and cook over the stove top and set aside. 

2. Cut the cauliflower into smaller pieces and cook on the stove top. 

   1. Sauté: this is my favourite way to cook it. It give a little more flavor while making it tender for the potato salad

   2. Steam: steam on stove top or microwave until tender

3. Add the mayonnaise or yogurt, apple cider vinegar, mustard, garlic powder, salt/pepper, and paprika to a bowl and mix together well. 

4. If adding the hard-boiled eggs, make those and set aside

5. Once the cauliflower is to desired tenderness and cooled, put into the bow and  add the mayo-mustard dressing with the bacon (and eggs, onion and celery if desired) and mix thoroughly. 

6. Garnish with chives and more smoked paprika and chill in the fridge until you want to serve.