Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Creamy Cauliflower "Potato" Salad
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You won't miss the potatoes in this light and tangy take on potato salad, which gains crunch from celery and a little kick from horseradish.
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 25 min
- Yield: 4 side servings
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- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 25 min
- Yield: 4 side servings
Ingredients
Directions
- Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes.
- Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
- Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.
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