A delightful and tangy cauliflower salad with a creamy mustard dressing, perfect for any occasion.
Steam or boil the cauliflower florets until tender-crisp, about 3-5 minutes.
Avoid overcooking the cauliflower to maintain its texture and prevent it from becoming mushy.
Drain the cauliflower and rinse with cold water to stop the cooking process. Let it cool.
Rinsing with cold water helps retain the cauliflower's vibrant color and crispness.
In a small bowl, whisk together the sour cream, Dijon mustard, brown mustard, lemon juice, sugar, salt, and pepper.
Taste the dressing and adjust the seasoning to your preference before combining with the salad.
In a large mixing bowl, combine the cooled cauliflower, red onion, and celery.
Ensure the vegetables are evenly mixed for consistent flavor in every bite.
Pour the dressing over the vegetable mixture and gently toss to coat evenly.
Use a gentle folding motion to avoid breaking the cauliflower florets.
Serve the salad chilled or at room temperature. Enjoy!
For a decorative touch, garnish with a sprinkle of fresh herbs like parsley or dill.
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