Cauliflower Dill Pickle Salad Recipe

This low carb side dish is great for serving year-round! Instead of pasta, we’ve added cauliflower to this dill pickle salad and it tastes amazing!

Course Side Dish

Cuisine American

Keyword salad

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4 people

Author My Boys and Their Toys

Ingredients

1 cauliflower head diced, 1 small white onion diced, 1-(3/4 oz) package fresh dill chopped, 1-(6.5 oz) can sliced black olives, 6 celery stalks diced, 3 cups dill pickles (baby wholes) sliced, 3 cups sharp cheddar cheese diced, 1/2 cup pickle juice

For the dressing: 1 cup mayo, 1/3 cup sour cream, 1/4 cup pickle juice, 1/4 tsp cayenne pepper, 1 tsp black pepper, 1 tsp kosher salt

Instructions

Boil cauliflower florets until soft but not mushy. Strain cauliflower and put back in pan, pour 1/2 cup pickle juice over cauliflower, and stir. Set aside and allow cauliflower to cool off. Combine all dressing ingredients in a small bowl and mix well. In a large bowl add diced onions, chopped dill, sliced olives, celery, pickles, and cheese. Drain most of the pickle juice from cauliflower pieces and add it to the large bowl. Toss all ingredients with the dressing and refrigerate at least 1 hour before serving.