Cauliflower Salad

Ingredients 2 h 35 m 6 servings 306 cals 1 head cauliflower, trimmed and cut into bite-size florets 3/4 cup mayonnaise 1 tablespoon mustard 1 teaspoon salt Great Value Iodized Salt, 26 oz ground black pepper to taste Great Value Pure Ground Black Pepper, 3 oz 3 hard boiled eggs whites, chopped 1 onion, thawed 1/4 cup dill pickles, chopped 3 slices crispy cooked turkey bacon, crumbled (optional) Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly. In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.