Hg's I Can't Believe It's Not Potato Salad - Ww Points = 1

Ingredients

• 1 large head cauliflower, roughly chopped
• 6 egg whites, hard-boiled chilled and chopped
• 1/2 ounce ranch dressing mix (1/2 the dry mix package)
• 1 1/2 cups fat-free mayonnaise
• 1/2 cup nonfat sour cream
• 3 tablespoons Dijonnaise mustard (Hellman's or Best Foods)
• 2 tablespoons fat-free liquid creamer (liquid kind, like the one by Coffee-mate)
• 1 cup red onion, diced
• 2 celery ribs, diced
• 1/4 cup chives, chopped
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons dill, chopped
• 2 tablespoons parsley, chopped
• 1/4 teaspoon salt

garnish

• paprika (optional)

Directions

1. 1

   Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes (until cauliflower is soft).

2. 2

   Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside.

3. 3

   Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, and then place in a blender. Add creamer and puree or pulse until blended. (Don't worry if it isn't completely smooth.)

4. 4

   Pour mayo mixture into the blender and mix until blended and creamy.

5. 5

   Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes.

6. 6

   Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them inches

7. 7

   Chill for several hours. If you like, sprinkle with paprika just before serving.

8. 8

   P.S. This stuff tastes EVEN BETTER the day after it's prepared! MAKES 10 SERVINGS.