Decided to take another pass at the faux potota salad recipe that I've been working on for a while now (see here). The results this time around were much better:
1. Cooking the cauliflower until fully softened definitely gives it a more potato-like texture.
2. The increase in black pepper and tobasco was good, but not enough spicyness for Young or I.
3. We omitted the red onion this time around, and nobody missed it :)
Here is what we'll try next time:
0.66 cups mayonnaise
2.0 tsp white whine vinegar
2.0 tbsp spicy brown mustard
1.0 tsp celery salt
1.0 tbsp ground black pepper
1.0 tbsp Tobasco sauce
3.0 hard boiled eggs, peeled and chopped
0.33 lb bacon, cooked and chopped
1.0 large head of cauliflower, cooked until soft