Description
A new spin on a traditional summertime side dish, this Easy Cauliflower “Potato” Salad is loaded with flavor and is a must make for your next summer bbq.
Ingredients
2 12oz bags Taylor Farms Cauliflower Florets
1 cup mayonnaise
1 tbsp dill pickle juice
1 tbsp dijon mustard
1 tbsp fresh dill, chopped small
1/4 tsp garlic powder
1 tbsp chives, chopped small
1/4 tsp sea salt
1 cup dill pickles, chopped small
1/2 cup celery, chopped small
1/4 cup white onion, chopped small
2 hard boiled eggs, chopped small
4 strips of bacon, cooked and sliced thin (optional)
Instructions
Bring a large pot of water to a boil over high heat
Add the cauliflower florets, cook for 60-90 seconds*
Strain and run under cold water to stop the cooking process, set aside
In a small bowl, mix together the mayo, dill pickle juice, dijon mustard, fresh dill, garlic power and salt, set aside
Once the cauliflower has cooled completely, slice each floret into quarters and add to a large bowl
Add the chopped pickles, celery, onion, hard boiled eggs, and bacon, mix
Add the mayo sauce to the bowl and mix everything together until evenly coated
Let the salad marinate in the refrigerator for at least 4 and up to 24 hours before serving
Serve cold
Notes
*Do not overcook the cauliflower! Set a timer.
- Prep Time: 10 mins