Cauliflower Salad

Cauliflower salad is the perfect low-carb side for all of your picnics and outdoor gatherings. Take a look at this delicious way to use cauliflowers.

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30 Min.

Easy

Aging

Ingredients

1/4 cup red onion, chopped

1/3 cup celery, chopped

3 hard-boiled eggs, chopped

2 tbsp scallions, chopped

2 tbsp dill pickles, chopped

5 cups cauliflower florets

For the dressing

1/2 cup mayo

2 tbsp sour cream

1 tsp Dijon mustard

1 tbsp pickle juice, or vinegar

1 tsp dill

Salt, to taste

Freshly ground black pepper, to taste

Paprika, optional

Chopped parsley, optional

Method

Add the red onion, celery, chopped eggs, scallions, and pickles to a bowl, tossing to combine.

Bring a few cms of water to boil in a pot fitted with a steamer basket. Add your steamer basket and place the cauliflower in the basket. Steam, covered, for 8 to 10 minutes or until the cauliflower is tender. Remove the cauliflower from the steamer basket and set it aside to cool.

Gather your ingredients.

Whisk together the mayo, sour cream, mustard, pickle juice, dill, and parsley in a bowl. Add salt and pepper to taste.

Add the dressing and cooled cauliflower to the other ingredients you placed in the large bowl. Toss until all the ingredients are incorporated and the cauliflower is coated with the dressing. Sprinkle with a pinch of paprika and some chopped parsley, if desired.