Minutes Prep time: 25
Minutes Total time: 25
Servings: 8
Difficulty: easy
4 cups fresh cauliflower florets
3/4 cup Alexia® Parmesan Peas
2 hard-cooked egg, peeled, chopped
1/3 cup finely chopped celery
1/2 cup plain 2% Greek-style yogurt
2 teaspoons Gulden's® Spicy Brown Mustard
1/2 teaspoon fresh chopped dill weed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 34 mg | 3% |
| Carbohydrate | 5 g | 2% |
| Cholesterol | 47 mg | 16% |
| Total Fat | 2 g | 4% |
| Iron | 3% | |
| Calories | 58 kcal | 3% |
| Sodium | 167 mg | 7% |
| Protein | 5 g | 9% |
| Saturated Fat | 1 g | 3% |
| Sugars | 2 g | 0 |
| Vitamin C | 22 mg | 37% |
Place cauliflower in large microwave-safe bowl; cover. Microwave on HIGH 3 minutes. Add peas; cover and microwave 2 minutes more or until cauliflower is tender and peas are thawed. Cool slightly. Add eggs and celery to bowl.
Stir together remaining ingredients in small bowl. Add to vegetable mixture; stir gently until blended. Serve immediately or refrigerate before serving.
If Alexia® Parmesan Peas are unavailable in your area, substitute 3/4 cup frozen Alexia® Organic Green Peas and 1/4 cup grated Parmesan cheese. Proceed with recipe as directed.
Cauliflower 'Potato' Salad
