It’s a low-carb version of a picnic classic. That’s what’s cooking, as we grab a Bite with Belkys.

1 head cauliflower, cut into bite-sized pieces (you can make this ahead of time!)
3/4 cup whole Greek yogurt
1/4 cup sour cream
1 Tbs. Dijon mustard
2 Tbs. apple cider vinegar
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh dill
4 stalks of celery, diced
1 bunch green onions, thinly sliced
1/3 cup dill pickles- chopped
Salt and Pepper to taste

Method of Preparation:

  • Place the cauliflower in a large pot and cover with water.
  • Bring to a boil over medium-high heat and boil the cauliflower until it’s just fork tender. Do not overcook the cauliflower or it will get mushy when making the salad.
  • Drain the cauliflower and cool it to room temperature.
  • In a medium bowl, whisk together the Greek yogurt, sour cream, mustard, vinegar, parsley and dill.
  • Add the cauliflower, celery, green onions, and pickles to the bowl and toss well to combine.
  • Season with salt and pepper if you’d like.
  • Chill the salad for at least an hour before serving.

The salad can be made a day ahead of time and held in the refrigerator until ready to serve.


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