Description

This vibrant and flavorful cauliflower salad combines roasted or steamed cauliflower with crunchy vegetables, creamy mayo, and a tangy Dijon mustard dressing, making it a perfect side dish or snack.

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

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Instructions

Preheat your oven to 400°F (200°C) if roasting the cauliflower. Trim and discard the cauliflower core, then break the head into small florets.
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.
Roast for about 15 minutes, or until tender and lightly golden. Remove from the oven and allow to cool completely.
Alternatively, for steamed cauliflower, bring a pot of water to a boil and place a steamer basket over it. Trim and cut the cauliflower into small florets and steam for no more than 5 minutes until tender. Drain thoroughly and let cool.
Finely dice the green onions, celery, hard-boiled eggs, and pickles, sun-dried tomatoes, or relish.
In a large bowl, combine the cooled cauliflower with the chopped vegetables and eggs. Season with salt and pepper.
Add the mayonnaise and Dijon mustard, and gently fold everything together until well coated.
Taste and adjust seasoning as needed.
Garnish with chopped parsley. Serve immediately, or refrigerate until ready to enjoy.

Notes

Roasting provides a deeper flavor while steaming preserves the cauliflower’s crisper texture.
Pickle options like dill pickles or sweet relish give a tangy flavor, or opt for sun-dried tomatoes for a Mediterranean touch.
For a vegan version, use vegan mayo and substitute the eggs with chickpeas or tofu.
This salad can be made ahead and stored in the fridge for up to 3 days. The flavors meld over time, making it even tastier the next day.
While typically served chilled, it can be reheated if you prefer warm cauliflower, but avoid reheating the whole salad as the mayo may separate.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Roasting or Steaming
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 220
Sugar: 4g
Sodium: 350mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 5g
Cholesterol: 45mg