Cauliflower and Pecan Salad

• 1 12 cups cauliflower florets
• 34 cup mayonnaise
• 12 cup sour cream
• 4 tablespoons horseradish
• 12 teaspoon prepared mustard
• 34 cup sliced red bell pepper (can use green)
• 1 cup chopped celery
• 1 cup coarsely grated carrot
• 1 cup toasted whole pecans
• salt and pepper

1. To roast the pecans.
2. Heat oven to 350 degrees F. Place aluminum foil on cookie sheet or shallow casserole dish.
3. Spread a single layer of pecans on the foil.
4. Coat pecans with peanut oil or other vegetable oil by hand or with a pastry brush.
5. For added flavor, brush pecans with melted butter.
6. Bake 4 to 4 1/2 minutes.
7. Remove pan from oven and stir nuts.
8. Bake for another 4 to 4 1/2 minutes.
9. Remove from the oven.
10. Grasp corners of foil and remove pecans from hot pan and place on cutting board or counter to cool.
11. Can be lightly salted if you would like.
12. Blanch cauliflowerets in hot salted water for 2 minutes; drain and transfer to bowl.
13. Cover and chill.
14. In a smalll bowl, combine mayo, sour cream, horseradish and mustard.
15. In a salad bowl, combine cauliflower, bell pepper, celery, carrots and pecans.
16. Pour dressing over cauliflower mixture.
17. Toss to coat.
18. Season with salt and pepper.

cauliflower florets, mayonnaise, sour cream, horseradish, mustard, red bell pepper, celery, carrot, pecans, salt

Taken from www.food.com/recipe/cauliflower-and-pecan-salad-336840 (may not work)