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1. Cut the cauliflower into mini florets and transfer into a deep bowl.
2. Drain the canned corn and add to the cauliflower florets.
3. Using a mini garlic grater, grate the garlic in a circular motion to get more of a garlic paste rather than pieces or chunks.
4. Add the mayonnaise.
5. Mix everything until well combined.
This salad can be served right away but is also just as great hours later or even the next day.
ENJOY!