Suggested Piece: 2.5 Qt Perforated Basket, 3 Qt Saucepan, and 3.5 Qt Insulated BowlIngredients
1 large head cauliflower (#3 cone)
3 eggs, hard cooked (#3 cone)
3 tbsp mayonnaise
3 tbsp sour cream
1/4 c sweet pickle relish
1 tbsp sweet onion (#2 cone)
1 tbsp mustard
1 tsp salt
1/4 tsp pepper
Directions
Pre-cool 3.5 Qt Insulated Bowl in refrigerator. Pour 1/2 inch of water in bottom of 3 Qt Saucepan, place on stove over medium heat. Meanwhile, process cauliflower stalks on #3 cone (stopping at florets and breaking them apart) into 2.5 Qt Perforated Basket. Rinse 3 eggs and place on top of cauliflower. Insert basket over preheated water in 3 Qt Saucepan. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for 5 minutes. Immediately remove from heat and transfer cauliflower to cold 3.5 Qt Insulated Bowl. Peel eggs and process on #3 cone. Combine cauliflower, eggs, and all remaining ingredients. Cover and chill for at least 30 minutes to allow flavors to blend. Add salt and pepper to taste just before serving.
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