Cauliflower Salad

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Cauliflower Salad Recipe

By Tammy Algood Published: May 1, 2015

  • Yield: 6 Servings



  1. Place the cauliflower in a large mixing bowl. In a small bowl, whisk together the mayonnaise, sour cream, cheese, vinegar and pepper. Add to the cauliflower and toss to evenly coat. Serve immediately at room temperature or cover, refrigerate up to 24 hours and serve cold.

    About Author

    Tammy Algood

    Originally from Starkville, Miss., Tammy Algood is a viticulture and wholesale produce specialist for the Tennessee Department of Agriculture's Market Development Division. She has a Bachelor’s of Science from Mississippi State University and a Master’s from Middle Tennessee State University. She writes about food for The Tennessean and monthly for The Tennessee Magazine. As the spokesperson for the statewide “Pick Tennessee Products” campaign, Tammy also develops recipes for their website at Broadcast appearances include Nashville’s local ABC, CBS, NBC and Fox affiliates as well as statewide on PBS. Tammy can also be seen nationally on the HGTV and DIY networks.

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