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.
TYPE
AGİNG
LEVEL
EASY
TOTAL TIME
30 MIN.
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.
Delen
