Cut cauliflower into bite-size florets and place them in a pot with approximately 1 inch of water. Place lid on the pot and bring to a boil steaming the cauliflower for approximately 3 minutes until it is slightly tender.

Drain the cauliflower and pat dry.

Place the cauliflower in a gallon size resealable bag, or a resealable container and pour ½ cup of dill pickle juice over it. Place in the refrigerator to marinate for at least 1 hour or overnight.

In a small bowl combine the mayonnaise, sour cream, dried dill, onion powder, dried parsley, and black pepper. Whisk together until well combined.

In a large bowl combine the marinated cauliflower, diced dill pickles, and cheddar cheese.

Pour the mayonnaise mixture over the ingredients in the bowl and toss everything together.

Wrap tightly with plastic wrap or store in a sealed container in the refrigerator until ready to serve.