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 Time10minutes
Cook Time5minutes
Total Time15minutes
Servings4people
AuthorMy 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.