MUSTARDY CAULIFLOWER SALAD

Mustardy Cauliflower Salad image

This is not quite as "heavy" as other cauliflower salads. It's creamy, but there's no mayo. Cook time is parboiling the cauliflower.

Provided by Parsley

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

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.
Meanwhile, in a small bowl, whisk together the sour cream, both mustards, lemon juice, sugar, salt and pepper; set aside.
In a large mixing bowl, toss together the cooled flowerets, onion and celery.
Pour the dressing over veggie mixture and gently toss to evenly coat w/ dressing.

Nutrition Facts : Calories 100.1, Fat 4.1, SaturatedFat 2.3, Cholesterol 11.8, Sodium 301.8, Carbohydrate 14, Fiber 4.6, Sugar 6, Protein 4.5

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