Ingredients

• 1 cauliflower head large (about 4 cups medium to large diced)
• 1 tablespoon macadamia nut oil
• 3 ribs celery (about 1 1/2 cups small diced)
• 1/2 red onion (about 1/2 cup small diced)
• 1 cup cilantro chopped
• 1/2 cup vegenaise or mayonnaise organic sugarless
• 1/4 cup Dijon mustard organic (yellow or grain mustards are great too)
• 1 tablespoon smoked paprika
• 1/2 teaspoon ground black pepper
• salt (optional) - to taste

Directions

1. Preheat oven to 375F (convection roast is great).
2. Line a rimmed cookie sheet with parchment paper. Toss the cauliflower pieces with macadamia nut oil and spread out on the sheet. Bake for about 15 minutes or until browned and roasted, but not dark. Once roasted, remove from the oven to cool completely.
3. In a large mixing bowl, combine the diced celery, red onion, chopped cilantro, mayonnaise or vegenaise, mustard, paprika, salt and pepper. Hold in refrigerator until cauliflower has completely cooled.
4. Fold cauliflower into
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