Ingredients

1 large head cauliflower, roughly chopped

6 hard-boiled egg whites, chilled and chopped

1/2 envelope ranch dressing mix

1 1/2 cups fat-free mayo

1/2 cup fat-free sour cream

3 TBSP dijon mustard

2 TBSP fat-free non-dairy liquid creamer

1 cup died red onion

2 celery stalks, diced

1/4 cup chopped chives

3 TBSP seasoned rice vinegar

2 TBSP chopped dill

2 TBSP chopped parsley

1/4 tsp salt

paprika for garnish

Preparation

  • Place cauliflower in microwave safe bowl and pour 1/3 cup water over it. Cover and microwave 6-8 minutes.
  • In a medium bowl, mix together the ranch mix, mayo, sour cream, dijon and salt. Set aside.
  • Once cool enough to handle, drain any excess water from cauliflower. Place 2 cups in blender and blend with creamer until blended. Pour mayo mixture into the blender and mix until blended and creamy.
  • Chop the rest of the cauliflower into bite-sized pieces. Place the cauliflower pieces in a large bowl. Add the onion, celery and vinegar. Toss and let sit for 5 minutes. Pour the blender mixture over the cauliflower and mix well. Add remaining ingredients and fold them in. Chill for several hours. Garnish with paprika sprinkles.