Creamy Cilantro No Potato Salad

Source: Make Ahead Paleo

This salad was a hit!  As Atzin, my son said, "Mom, this was questionable, but it was really good!"  He had a huge serving both on the night I prepared it and on the road.  We had this as a side with the Thai Lime Chicken Legs.

I made this ahead as well and packed it for the road trip.

One head of cauliflower
1/2 cup dill pickles (finely chopped)
3 ribs of uncooked celery (finely chopped)
1 cup of sliced black olives
1/2 cup cilantro (chopped)
1/2 cup onion (finely chopped)
1 clove of garlic (minced)
1 TBS mustard
1 TBS fresh lime juice
1/2 tsp sea salt
1 tsp black pepper
5 boiled eggs
1/2 cup mayonnaise

1. Steam the cauliflower fro 5-7 minutes.  It should still be a bit crunchy (soft, but not too soft).
2. Transfer to bowl and refrigerate them for about 15 minutes.
3. Combine the eggs, pickles, celery, olives, cilantro, onion, garlic, mayo, mustard, lime juice, sea salt, and pepper.
4. Remove cauliflower from the fridge and chop it up. Add it to the rest of the salad.
5. Add more salt and pepper if needed.