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Cauliflower Salad
This cauliflower salad is a bright, delicious side dish! It's a fresh twist on classic potato salad, featuring a creamy, tangy dressing, savory herbs, and hard-boiled eggs. Assemble the salad at least an hour before serving so that the raw cauliflower has a chance to marinate in the dressing.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons whole milk Greek yogurt
- 1½ tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, grated
- ½ teaspoon sea salt
- Freshly ground black pepper
- 4 cups small cauliflower florets, from about 1 medium cauliflower, 1½ pounds
- 3 hard boiled eggs, chopped
- 2 celery stalks, thinly sliced
- Heaping ½ cup Pickled Red Onions
- 1½ tablespoons capers
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
Directions
- In a large bowl, whisk together the olive oil, Greek yogurt, lemon juice, mustard, honey, garlic, salt, and several grinds of pepper.
- Add the cauliflower and stir to coat, then add the eggs, celery, pickled onions, capers, parsley, and dill and mix again.
- Cover and chill for at least 1 hour and up to a day.
- Stir well and season to taste before serving.
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