Cauliflower Salad

Name: Cauliflower Salad
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 head cauliflower, trimmed and cut into bite-size florets; 59 milliliters dill pickles, chopped; 3 hard boiled eggs, chopped; 6 servings ground black pepper to taste; 177 milliliters mayonnaise; 1 Tbsp mustard; 1 onion, chopped; 177 milliliters frozen green peas, thawed; 1 teaspoon salt

Need a gluten free, dairy free, and vegetarian side dish? Cauliflower Salad could be an excellent recipe to try. This recipe makes 6 servings with 271 calories, 6g of protein, and 24g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of peas, ground pepper, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes.

Instructions

Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes.

Ingredients you will need

Cauliflower

Water

Equipment you will use

Sauce Pan

Drain and cool slightly.

In a large bowl whisk together the mayonnaise, mustard, salt, and pepper.

Ingredients you will need

Mayonnaise

Mustard

Pepper

Salt

Equipment you will use

Whisk

Bowl

Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

Ingredients you will need

Dill Pickles