3 tablespoons creamy dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise)
1.5 cups mayonnaise fat-free
2 tablespoons optional: dill fresh chopped
2 tablespoons parsley fresh plus more, for serving, optional chopped
6 hardboiled egg whites chilled chopped
2 tablespoons non-dairy liquid creamer fat-free
10 servings paprika for serving, optional
0.5 envelope ranch dressing/dip mix dry
1 cup onion diced red
10 servings salt
3 tablespoons seasoned rice vinegar
0.5 cup cup heavy whipping cream fat-free sour
Equipment
food processor
bowl
blender
microwave
Directions
Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
Put 2 cups cauliflower in a blender or food processor and set the rest aside.
Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar.
Add the pureed mixture and lightly stir to coat.
Chill for several hours before serving.
Garnish with paprika and additional parsley, if using. Mmmmm!
