Creamy Cauliflower "Potato" Salad
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
63
Sourness
37
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Sour Cream2 tbsps
Prepared Horseradish2 tbsps
Mayonnaise2 tbsps
Chives (chopped fresh)1 tbsp
Cider VinegarDirections:
1
Bring a large pot of salted water to a boil over high heat
2
Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes
3
Drain in a colander and spread out on a baking sheet
4
Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes
5
Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl
6
Fold the cauliflower into the dressing and season with more salt and pepper to taste
7
Serve immediately