Cauliflower salad with peas
Feeding a crowd without spending all day at the stove can be a challenge. We made this cauliflower and pea salad for a summer gathering at our country house. It is quick to prepare and popular with guests — just what a busy host needs.
Instead of frozen peas, you can try using canned ones. I think it will turn out no worse.
Blanch the cauliflower florets in boiling salted water for 2 minutes, then drain and immediately cool under cold water. Leave in a colander to drain.
Defrost the peas. Chop the celery and onion as desired.
Cut the bacon into pieces and fry in a frying pan until crispy. Place on a paper towel to absorb excess fat.
Grate Parmesan and Cheddar.
Mix all salad ingredients in a large salad bowl.
In a separate bowl, lightly whisk mayonnaise, vinegar, mustard and sour cream. Add sugar and salt to taste.
Pour the dressing over the prepared salad. You can serve immediately, or you can let it sit in the refrigerator.