2 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 quart olive oil for frying
4 stalks celery, finely chopped
3 carrots, sliced
5 onions, crushed
1 (10.75 ounce) can condensed cream of mushroom soup
3 tablespoons butter, melted
In a mixing bowl, blend mayonnaise, salt, nutmeg and olive oil. Mix until well combined and stir in cauliflower, carrots, onions and celery. Place celery mixture in a pot and cover over low and medium heat.
Bring to a quick boil in a large, heavy skillet. Cook and stir 3 minutes. Remove from heat and stir with butter. Warm butter in microwave for about 2 minutes, stirring frequently. Return celery mixture to a low, medium heat. Allow to cool.