Cold Cauliflower Salad (Low Carb and SO Good!)
Created by CookinTO on December 24, 2012
- Servings: 10
- Prep Time: 25m
- Cook Time: 6-8m
- Recipe #7132
Ingredients
- 1 whole cauliflower (large head fresh, chopped
- 1 1/2 cup reduced-fat mayonnaise
- 1/2 cup reduced-fat sour cream
- 3 tablespoons mustard (creamy Dijon mustard, recommended: Best Foods/Hellmann's Dijonnaise)
- 1/2 envelope dry ranch dressing/dip mix (Hidden Valley)
- 2 tablespoons fat-free non-dairy liquid creamer
- 1 medium red onion, diced
- 2 celery stalks, diced
- 6 eggs( hard-boiled eggs, chopped)
- 3 tablespoons seasoned rice vinegar
- 4 green onions, chopped
- 2 tablespoons chopped fresh dill
- Salt and pepper
How to Make
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Step 1: Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water (if any). Pat dry with paper towels.
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Step 2: Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
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Step 3: To the bowl with the remaining chopped cauliflower, add the red onions, celery, chopped eggs, green onions, dill and rice vinegar. Add the pureed mixture and lightly stir to coat. Season with more salt and pepper.
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Step 4: Chill for several hours before serving. Garnish with parsley, if using.