Cauliflower Salad

This cauliflower salad is certainly different from the everyday potato salad that has been traditionally served over the years at a cook out. This healthy creamy cauliflower salad can add a bit of zing to grilled meats or fish. To change the flavour, substitute curry powder for the dill

Ingredients

1 large head cauliflower, cored and cut into bite-size pieces
2 medium size carrots, cut into bite size pieces
1 cup frozen peas
1/3 cup plain Greek yogurt
¼ cup gluten free mayonnaise or sour cream
2 garlic cloves minced
2 Tbsp. raw apple cider vinegar
1 Tbsp. extra virgin olive oil
1 Tbsp. gluten free mustard
Himalayan pink salt and black pepper, to taste
½ cup diced celery
3 green onions, thinly sliced
2 hard-boiled eggs, quartered (optional)
2 sprigs of dill, stems removed and chopped

Instructions

Steam cauliflower for 5 minutes and set aside
Steam carrots and peas for 5 minutes and set aside
Add following ingredients into a food processor; 1 cup of steamed cauliflower, yogurt, mayonnaise, garlic, apple cider vinegar, olive oil, mustard and salt, process until creamy. Season with salt and pepper
Place cauliflower, carrots, peas, celery and green onions into a large bowl. Pour the dressing over the vegetables and gently mix. Add eggs and dill and mix one more time
Refrigerate covered for 2 hours or overnight, to allow the flavours infuse the vegetables. Stir just before serving


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