I had a few cauliflower florets left. Either, I was going to happily chomp on them or I was going to make a salad. I would have liked to eat them. Try cauliflower dipped in a dill dip. That is what life is about. I made the generous decision and decided to share so I made this mustard dressing from Food.com. You can find it here.
1 cup cauliflower, cut into bite sized florets
3/4 cup chopped scallions
2 tablespoons sour cream
1 tablespoons Dijon mustard
1 teaspoon lemon juice
salt and pepper to taste
Boil the cauliflower florets for just 3-5 minutes until partially cooked.
Meanwhile, in a small bowl, whisk together the Tofutti sour cream, mustard, lemon juice, sugar, salt and pepper; set aside.
In a large mixing bowl, toss together the cooled florets and scallions
Pour the dressing over veggie mixture and gently toss to evenly coat.
Eat and Enjoy.
This is linked to Summer Salad Sundays