Ingredients:
1 large head cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Dijon Mustard
2 tbsp. fat-free non-dairy liquid creamer
1 cup diced red onion
2 celery stalks, diced
1/4 cup chopped chives
2 tbsp. chopped dill
2 tbsp. chopped parsley

Optional: paprika

Directions:
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). Meanwhile, in a medium bowl, mix together, mayo, sour cream, and mustard. Set aside. 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.) Pour mayo mixture into the blender and mix until blended and creamy. Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion and celery. Toss and let sit for 5 minutes. Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them in. Chill for several hours. If you like, sprinkle with paprika just before serving.