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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.

Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 4
Course: Side Dish , Salad
Cuisine: American

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

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the olive oil, Greek yogurt, lemon juice, mustard, honey, garlic, salt, and several grinds of pepper.
  2. Add the cauliflower and stir to coat, then add the eggs, celery, pickled onions, capers, parsley, and dill and mix again.
  3. Cover and chill for at least 1 hour and up to a day.
  4. Stir well and season to taste before serving.