Ingredients: 
- 1 large head of cauliflower approx. 2 pounds, cut into bite-sized pieces
- 1 cup mayo
- 2 tbsp Dijon mustard
- 1 tbsp fresh lime juice
- 1 tbsp minced garlic
- 1/2 tbsp chipotle pepper puree ***
- 3/4 tsp salt
- 1 tbsp chopped cilantro leaves
- 1/2 medium onion chopped
- 1/2 sweet pepper chopped
Directions:
1. Steam the cauliflower for 6 minutes in a large covered pot with about 1/2 inch of boiling water in the bottom. Drain and cool to room temperature.
2. Meanwhile, stir together the mayo, mustard, lime juice, garlic, chipotle puree, and salt. Stir in the cilantro, onion, pepper, and cooked cauliflower. Serve at room temperature or chill in the refrigerator.
Recipe Notes
*** To make the chipotle puree simply blend a can of chipotles in adobo in a small food processor. This freezes really well.