Cauliflower Salad

This vibrant and flavorful cauliflower salad is a refreshing twist on classic salads. Roasted or steamed cauliflower is combined with crunchy vegetables, creamy mayo, and a tangy Dijon mustard dressing, making it a perfect side dish or snack for any occasion.

Why You’ll Love This Recipe

Cauliflower salad offers a unique texture and flavor profile, combining the mild nuttiness of cauliflower with the crunch of fresh vegetables and the richness of mayonnaise. Whether you choose to roast or steam the cauliflower, this dish is highly versatile. The tangy Dijon mustard adds a delightful kick, while the fresh parsley garnish elevates the overall presentation. It’s a dish that works well at family gatherings, potlucks, or even as a healthy lunch option. Plus, it’s customizable based on your flavor preferences with ingredients like dill pickles, sun-dried tomatoes, or sweet relish.

Ingredients

• 1 small head of cauliflower, trimmed and broken into small florets

• 2 tablespoons extra virgin olive oil, for roasting or tossing

• 2–3 green onions, finely sliced

• 2–3 celery stalks, finely diced

• 2 hard-boiled eggs, peeled and chopped

• ½ cup diced dill pickles, sun-dried tomatoes, or sweet relish (choose based on desired flavor profile)

• ½ cup mayonnaise (regular or light, based on preference)

• 2 tablespoons Dijon mustard, for a tangy kick

• Salt, to taste

• Freshly ground black pepper, to taste

• Fresh chopped parsley, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

To Roast the Cauliflower:

1. Preheat your oven to 400°F (200°C).

2. Trim and discard the cauliflower core, then cut or break the head into small, even florets.

3. Arrange the florets in a single layer on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss well to coat.

4. Roast for about 15 minutes, or until tender and lightly golden—be careful not to overcook.

5. Remove from the oven and allow to cool completely before assembling the salad.

To Steam the Cauliflower (Alternative Method):

1. Bring a pot of water to a boil and place a steamer basket over it.

2. Trim and cut the cauliflower into small florets.

3. Steam or boil for no more than 5 minutes, until just tender. Avoid overcooking to maintain texture.

4. Drain thoroughly and let cool completely.

To Assemble the Salad:

1. Finely dice the green onions, celery, hard-boiled eggs, and either dill pickles, sun-dried tomatoes, or relish.

2. In a large bowl, combine the cooled cauliflower with the chopped vegetables and eggs.

3. Season with salt and freshly ground black pepper.

4. Add the mayonnaise and Dijon mustard, and gently fold everything together until well coated.

5. Taste and adjust seasoning as needed.

6. Garnish with chopped parsley. Serve immediately, or refrigerate until ready to enjoy.

Servings and Timing

• Servings: 4–6

• Prep time: 15 minutes

• Cook time: 15 minutes (if roasting cauliflower)

• Total time: 30 minutes

Variations

• Roasted or Steamed Cauliflower: Choose either method based on your preference. Roasting provides a slightly deeper flavor, while steaming preserves the cauliflower’s lighter, crisper texture.

• Pickle Options: For a tangier, zesty flavor, use dill pickles or sweet relish. For a more Mediterranean flair, sun-dried tomatoes make an excellent alternative.

• Vegan Version: Replace the mayonnaise and eggs with a vegan mayo and opt for a plant-based protein like chickpeas for added texture.

Storage/Reheating

• Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld over time, making it even tastier the next day.

• Reheating: While it’s typically served chilled, if you prefer warm cauliflower, gently reheat in a microwave or on the stove, but avoid reheating the whole salad as the mayo can separate.

FAQs

How do I roast cauliflower for this salad?

Roast cauliflower at 400°F (200°C) for about 15 minutes, ensuring it’s tender and lightly golden.

Can I use frozen cauliflower for this recipe?

Fresh cauliflower works best, but you can use frozen cauliflower as an alternative. Just ensure it’s thoroughly thawed and well-drained before using.

How do I make this salad spicier?

To add heat, you can mix in a little hot sauce or add finely chopped jalapeños or chili flakes.

Can I use store-bought mayonnaise?

Yes, store-bought mayonnaise works just as well for this recipe. Feel free to choose regular or light mayo based on your preference.

How do I know when the cauliflower is done roasting?

The cauliflower should be tender and lightly golden when roasted. It’s important not to overcook it, as it can become mushy.

Is this recipe gluten-free?

Yes, this cauliflower salad is naturally gluten-free as long as you use gluten-free mayonnaise.

Can I make this salad ahead of time?

Absolutely! You can prepare the salad a day ahead. Just keep it covered in the fridge until you’re ready to serve.

What can I serve this salad with?

This cauliflower salad pairs well with grilled meats, sandwiches, or as a side for a vegetarian meal.

Can I make this recipe without the eggs?

Yes, you can omit the eggs for a vegan version or substitute them with a plant-based protein, like chickpeas or tofu.

How do I adjust the seasoning to taste?

After mixing the salad, taste it and add more salt, pepper, or Dijon mustard if needed to match your flavor preference.

Conclusion

This cauliflower salad is an easy, healthy, and customizable dish that’s perfect for any occasion. Whether you’re hosting a BBQ, looking for a light lunch, or bringing a side dish to a gathering, it’s sure to be a crowd-pleaser. Roasted or steamed cauliflower combines beautifully with fresh vegetables and a creamy dressing, creating a salad that’s both satisfying and flavorful. Try it today and make it your new go-to side dish!