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Cauliflower Salad with Hard Boiled Eggs, Pickles, and Dijon Mayo Recipe

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4.2 from 7 reviews

A fresh and flavorful cauliflower salad featuring tender roasted or steamed cauliflower florets combined with crunchy celery, green onions, hard boiled eggs, and tangy pickles or sun dried tomatoes, all tossed in a creamy mayonnaise and dijon mustard dressing. This versatile salad is perfect as a light meal or a side dish and can be enjoyed immediately or chilled.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 small head of cauliflower
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 green onions, diced
  • 2 to 3 celery stalks, diced
  • 2 hard boiled eggs, diced
  • ½ cup diced dill pickles (or sun dried tomatoes or relish)

Dressing

  • ½ cup mayonnaise
  • 2 tablespoons dijon mustard
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • Parsley, for garnish

Instructions

  1. Preheat and Prepare Cauliflower: Preheat your oven to 400°F if roasting. Remove the core of the cauliflower and cut or break it into small florets.
  2. Roast Cauliflower: Place the cauliflower florets in a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper, then toss to coat evenly. Bake for about 15 minutes until tender but still firm. Remove and let cool completely before assembling the salad.
  3. Steam Cauliflower Alternative: If you prefer steaming, bring water to a boil in a large pot with a steamer insert. Cook the cauliflower florets in the steamer basket or boiling water for no more than 5 minutes until tender but not soft. Drain and let cool thoroughly before using.
  4. Prepare Vegetables and Eggs: While the cauliflower cools, dice green onions, celery stalks, hard boiled eggs, and sun dried tomatoes (if using) and set aside.
  5. Combine Ingredients: In a large serving bowl, combine the cooled cauliflower, diced green onions, celery, eggs, and pickles or sun dried tomatoes. Season with salt and freshly ground black pepper to taste.
  6. Add Dressing: Gently stir in the mayonnaise and dijon mustard into the salad mixture until well combined. Taste and adjust seasonings as needed to your preference.
  7. Serve or Chill: Garnish the salad with fresh parsley. Enjoy immediately or cover and refrigerate until ready to serve.

Notes

  • Choose between roasting or steaming the cauliflower based on your texture preference.
  • Alternatives to dill pickles include sun dried tomatoes or relish for different flavor profiles.
  • Make sure cauliflower is cooled completely before mixing to prevent the salad from becoming watery.
  • This salad keeps well refrigerated for up to 2 days.
  • Hard boiled eggs add protein and richness; omit for a vegetarian version without eggs.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Find it online: https://dishiary.com/cauliflower-salad-with-hard-boiled-eggs-pickles-and-dijon-mayo-recipe/