Cauliflower Salad with Soured Cream Dressing

• 1 medium-sized cauliflower
• ¼ pint (150 ml) soured cream

Break the cauliflower into even-sized florets. Using a vegetable knife, peel away as much of the skin from the stalks as possible – this will help the cauliflower cook more quickly. Add florets to boiling salted water with just a little lemon juice added and cook for about 6 minutes, or until just tender. Drain and place in a serving dish.

In a mixing bowl, combine the soured cream, sug