Cauliflower Salad
This Cauliflower Salad is a vibrant and delicious dish that's perfect for any occasion. Combining crisp cauliflower with creamy mayonnaise and tangy dijon mustard, it's a fresh take on a classic salad. Enjoy it on its own or as a side dish at your next gathering!
Equipment
- Baking Sheet
- Large Pot
- Wooden Spoon
- Oven
- Cutting Board
Ingredients
- 1 Cauliflower small head
- 2 tablespoons Extra virgin olive oil
- 2 to 3 Green onions
- 2 to 3 Celery stalks
- 2 Hard boiled eggs
- ½ cup Diced dill pickles or sun dried tomatoes or relish
- ½ cup Mayonnaise
- 2 tablespoons Dijon mustard
- to taste Salt
- to taste Fresh ground black pepper
- Parsley for garnish
Instructions
- Preheat your oven to 400°F.
- Remove the core of the cauliflower and cut or break it into small florets.
- Place the cauliflower florets in a single layer on a large baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss everything together to ensure they are evenly coated.
- Bake the cauliflower for about 15 minutes or until it becomes tender but not mushy. Keep an eye on it; you want that perfect roast! Once done, allow it to cool completely before assembling the salad.
- While the cauliflower cools, bring water to a boil in a large pot with a steamer insert. If you don’t have an insert, no worries—just make sure to drain the water well after cooking!
- Once the water is boiling, cook the cauliflower florets in the boiling water or steamer basket just until tender, about 5 minutes. Be careful not to overcook, or you’ll lose that lovely crunch.
- Remove the cooked cauliflower and let it cool, making sure to drain any excess liquid so it doesn’t make the salad soggy.
- Next, dice the green onions, celery, hard boiled eggs, and any chosen add-ins like sun dried tomatoes or dill pickles. Set them aside; they will add vibrant flavors and textures.
- In a large serving bowl, combine the cooled cauliflower, green onions, celery, hard boiled eggs, and your mix of sun dried tomatoes or dill pickles. Season with salt and pepper.
- Gently stir in the mayonnaise and dijon mustard until everything is well-coated. Taste and adjust seasoning if needed.
- Your Cauliflower Salad can be enjoyed immediately or refrigerated until you’re ready to serve. It’s perfect for making ahead of time!
Notes
- Tip: The sun dried tomatoes add a ton of flavor but they also have a fair amount of carbs. Replace with dill pickles or relish for a more low-carb option.
- Tip: If you like your salad well dressed, consider doubling the dressing amounts.