! small cauliflower
1 to 1.5 cups of mayonnaise
1 spring onion
8 rashers bacon
Bring a large saucepan of salted water to a boil. Add cubed cauliflower. Cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl.
Boil the eggs by placing in a pot, cover with salted tap water and bring to boiling. Turn off the heat, cover and let sit for 20 minutes. Cool under running water, crack all over, They should be easy to peel now. Cut into small chunks
Chop spring onions into fine dice and add to the drained cauliflower when still hot.
Fry bacon quickly over high heat so it is browned and crispy. Slice into thin strips.
Mix together the mayonnaise, eggs and bacon to the cauliflower and spring onion mixture.
Lasts for a number of days in the fridge so you can prepare the salad in advance and tastes even better once all the flavors are infused together!