Confetti Cauliflower Salad

adapted and updated from Evelyn Metzger's Mock Potato Salad (Diet) appearing in "Quote" The Maven collected by Pioneer Women/NA'AMAT Baltimore Council 1983

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Prep Time 10

Cook Time 10

Course Salad, Side Dish

Cuisine American

Servings 8

Ingredients

1 medium-large head cauliflower

for the dressing:

2-3 tablespoons apple cider vinegar
½ tablespoon ground mustard
⅓ cup mayonnaise
½ teaspoon smoked paprika
salt
freshly ground black pepper

for the salad:

1 carrot, grated
1 jarred roasted red pepper chopped
¼ cup diced cornichons
1 stalk celery (with greens) diced
½ red onion diced

Instructions

In a large bowl, stream the whole head of cauliflower, floret side down, until fork tender. Cool and break into bite-sized pieces.
In a large bowl, whisk together the dressing ingredients.
Add the cauliflower and remaining salad ingredients. Toss to evenly distribute everything.
Serve immediately or refrigerate until ready to serve.