Description
A refreshing, low-carb alternative to traditional potato salad using steamed cauliflower and a tangy yogurt-based dressing.
Ingredients
Scale
- 1 medium head of cauliflower, cut into small florets
- 1/2 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh chives, chopped
- Salt and black pepper to taste
Instructions
- Steam cauliflower florets for 5-7 minutes until al dente.
- Immediately plunge florets into ice water to stop cooking.
- Drain and pat the cauliflower thoroughly dry.
- Whisk together Greek yogurt, Dijon mustard, and lemon juice.
- Gently fold the chilled cauliflower and chives into the dressing.
- Refrigerate for at least 1 hour before serving.