Mustardy Cauliflower Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is not quite as heavy as other cauliflower salads. It's creamy, but there's no mayo. Cook time is parboiling the cauliflower. Ingredients:
1 head cauliflower, cut into bite sized flowerets |
3/4 cup chopped red onion |
2 celery ribs, diced |
1/2-3/4 cup reduced-fat sour cream |
2 tablespoons dijon mustard |
1 tablespoon grainy brown mustard |
1 tablespoon lemon juice |
1/2 teaspoon sugar |
1/4 teaspoon salt, to taste |
1/4 teaspoon pepper, to taste |
Directions:
1. Steam/boil the cauliflower flowerets for just 3-5 minutes (you just want them slightly parboiled - like you would do to prepare them for freezing). Drain. Rinse w/ cold water; drain and cool.
2. Meanwhile, in a small bowl, whisk together the sour cream, both mustards, lemon juice, sugar, salt and pepper; set aside.
3. In a large mixing bowl, toss together the cooled flowerets, onion and celery.
4. Pour the dressing over veggie mixture and gently toss to evenly coat w/ dressing.
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