Cauliflower potato salad
cut into florets
Steam the cauliflower florets until just tender (you want them to retain a little crunch).
Combine the mayonnaise, sour cream and mustard in a large bowl. Add the cauliflower while it is still warm, along with the celery, pickles and dill, and stir to combine.
Cover and place in the fridge for a few hours to allow the flavours to develop.