Cauliflower Salad
User Reviews
5
Cauliflower Salad
Description
This salad combines small cauliflower florets with chopped hard-boiled eggs, thinly sliced celery, and pickled red onions for crunch and acidity. Capers add savory brininess, while fresh parsley and dill bring herbaceous brightness. The dressing, a mix of extra-virgin olive oil, creamy whole milk Greek yogurt, fresh lemon juice, Dijon mustard, honey, grated garlic, sea salt, and freshly ground black pepper, coats the ingredients to unite the flavors.
The salad is chilled for at least an hour to allow the flavors to meld and the cauliflower to soften slightly without losing its crispness. Stirring before serving re-distributes the dressing and seasoning to taste. The combination creates a vibrant and textured salad suitable for a side dish or light meal addition.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Greek yogurt whole milk
- 1½ tablespoons lemon juice fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic grated, clove
- ½ teaspoon salt sea salt
- black pepper freshly ground
- 4 cups cauliflower florets from about 1 medium cauliflower, 1½ pounds, small
- 3 egg chopped, hard boiled
- 2 celery thinly sliced, stalks
- Heaping ½ cup red onion pickled
- 1½ tablespoons capers
- 1 tablespoon parsley chopped, fresh
- 1 tablespoon dill chopped, fresh
Instructions
- 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.
User Reviews
Overall Rating
5
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