I will do my best to guess on measurements, but I don’t really measure when cooking so adjust to your liking:
Ingredients:
Head of cauliflower, chopped up
3-4 pieces of bacon
2 spears of dill pickles
2 hard boiled eggs
1-2 tsp Pickle juice
1-2 TBSP Mayo
1 TBSP Mustard
Garlic salt
Pepper
Celery salt
Smoked paprika
Olives (optional, but more carbs)
Directions:
Steam the head of chopped up cauliflower until it is still slightly firm but able to easily stab with a fork. Then place it in the fridge in a bowl until it is cold.
Cook the bacon and pour the grease in with the cauliflower. Crumble the bacon and put aside to put it in at the end.
Chop up the pickles, put them in with the cauliflower and pour the pickle juice in with the cauliflower.
Chop up the eggs and put them in with the cauliflower.
Add Mayo and mustard to the cauliflower along with garlic, pepper and celery salt. Stir it all up and then add the crumbled bacon. If you want sliced olives, add them now. Sprinkle the top with paprika and keep it in the fridge until you served it.