Cauliflower Salad

Prep Time: 20

Chilling Time: 1

Total Time: 1 20

Serves 4

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.

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

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.

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