cauliflower "potato" salad (version #2)

How To Make cauliflower "potato" salad (version #2)

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  Step 1
  Place cauliflower in a large saucepan with 1 - 2" of water. Over medium-high heat, cover pan & steam until a sharp knife can be inserted into cauliflower easily. Drain cauliflower & put back into pan; set aside to allow steam to escape for 4 - 5 minutes.
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  Step 2
  Mix 2 Tbsp sweet pickle juice & the mustard together in a small bowl. Drizzle pickle juice/mustard mixture over hot cauliflower & toss to coat evenly. Refrigerate until cooled, about 30 minutes.
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  Step 3
  Mash cauliflower slightly with an old fashioned potato masher until you have small bite-sized pieces like diced potatoes.
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  Step 4
  Mix remaining 1 Tbsp pickle juice, chopped pickles, salt, pepper, celery seed, mayo, sour cream, onion, & celery in a large bowl; mix well.
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  Step 5
  Toss both mixtures together. Chill for at least another 30 minutes or longer to let flavors marry. Gently stir in diced boiled eggs just before serving.
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