1. Bring a large pot of salted water to boil. Add cauliflower and cook until tender-crisp, 4 to 5 minutes. Drain and rinse under cold water; pat dry.
2. In a large bowl, combine mayonnaise, lemon juice and mustard. Add cauliflower, scallions, jalapeno, salt and black pepper. Mix well until vegetables are evenly coated with dressing. Chill at least 30 minutes for flavors to blend. (Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.) Sprinkle with parsley just before serving.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 45 (57%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 3.8mg||1 %|
|Sodium 126.9mg||4 %|
|Potassium 237.8mg||6 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 6.2g|
|Protein 1.7g||2 %|
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Calories per serving: 79
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