Introduction

This cauliflower salad is a fresh, crunchy, and creamy dish that’s perfect as a side or a light meal. Whether you prefer roasting or steaming the cauliflower, this recipe blends simple ingredients into a flavorful, satisfying salad.

Cauliflower Salad with Hard Boiled Eggs, Pickles, and Dijon Mustard Recipe - Recipe Image

Ingredients

1 small head cauliflower
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
Salt, to taste
Fresh ground black pepper, to taste
Parsley, for garnish

Instructions

Step 1: Preheat your oven to 400°F (if roasting) or prepare a steamer insert with boiling water (if steaming).
Step 2: Remove the core from the cauliflower and cut or break it into small florets.
Step 3: For roasting: Place the florets on a baking sheet in a single layer. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for about 15 minutes until tender but still firm. Let cool completely.
Step 4: For steaming: Cook the florets in the steamer basket or boiling water until just tender—around 5 minutes. Drain well and let cool.
Step 5: While the cauliflower cools, dice the green onions, celery, hard boiled eggs, and pickles (or your choice of sun dried tomatoes or relish).
Step 6: In a large serving bowl, combine the cooled cauliflower, diced vegetables, and eggs. Season with salt and pepper, then gently fold in the mayonnaise and dijon mustard.
Step 7: Taste and adjust seasoning as needed. Garnish with parsley before serving.

Tips & Variations

Try replacing dill pickles with sun dried tomatoes or a good-quality relish for a different flavor twist.
For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Roasting the cauliflower adds a deeper, nutty flavor, while steaming keeps it milder and softer—choose based on your preference.
Add a squeeze of fresh lemon juice for brightness.

Storage

Store the cauliflower salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, and enjoy it chilled or at room temperature. Avoid freezing as the mayonnaise-based dressing can separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

Yes, the salad can be made a few hours to a day ahead. Keep it refrigerated and garnish with parsley just before serving for the freshest look.

Can I use raw cauliflower instead?

Raw cauliflower can be used but it will be much crunchier and may not blend as smoothly with the dressing. Roasting or steaming softens the texture while retaining some bite, which is ideal for this salad.

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

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4.6 from 74 reviews

A fresh and versatile cauliflower salad featuring roasted or steamed cauliflower florets combined with crunchy celery, green onions, hard-boiled eggs, and tangy dill pickles, all tossed in a creamy Dijon mustard mayonnaise dressing. Perfect as a light lunch or a flavorful side dish.

Author: Kai
Prep Time: 15 minutes
Cook Time: 15 minutes (roasting) or 5 minutes (steaming)
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Vegetables & Produce

1 small head cauliflower
2 to 3 green onions, diced
2 to 3 celery stalks, diced
½ cup diced dill pickles (or sun dried tomatoes or relish)
Parsley for garnish

Proteins

2 hard boiled eggs, diced

Condiments & Oils

2 tablespoons extra virgin olive oil
½ cup mayonnaise
2 tablespoons Dijon mustard

Seasonings

Salt to taste
Fresh ground black pepper to taste

Instructions

Preheat the oven (optional roasting): Set your oven to 400°F (205°C) if you decide to roast the cauliflower for enhanced flavor and texture.
Prepare the cauliflower: Remove the core from the cauliflower and break or cut it into small, bite-sized florets.
Roast the cauliflower: Arrange the cauliflower florets in a single layer on a large baking sheet. Drizzle with extra virgin olive oil, season evenly with salt and fresh ground black pepper, and toss to coat. Bake for approximately 15 minutes, until the cauliflower is tender but retains some firmness. Remove from oven and let cool completely before assembling the salad.
Alternatively, steam the cauliflower: Bring water to a boil in a large pot fitted with a steamer insert. Place the cauliflower florets in the steamer basket over boiling water and steam for no more than 5 minutes until tender but not soft. Ensure any excess liquid is drained and let cool before use.
Prepare other salad ingredients: While cauliflower is cooling, dice the green onions, celery stalks, hard boiled eggs, and dill pickles or sun dried tomatoes.
Assemble the salad: In a large serving bowl, combine the cooled cauliflower, diced green onions, celery, hard boiled eggs, and pickles or sun dried tomatoes. Season with salt and pepper to taste. Gently stir in the mayonnaise and Dijon mustard until all ingredients are evenly coated.
Final touch and serving: Taste the salad and adjust seasoning if necessary. Garnish with fresh parsley leaves. The salad can be served immediately or chilled in the refrigerator until ready to enjoy.

Notes

Roasting the cauliflower enhances its natural sweetness and adds a slightly nutty flavor, but steaming can be used for a softer texture.
Drain the cauliflower well after steaming to avoid a watery salad.
You can substitute dill pickles with sun dried tomatoes or relish based on your preference for tangy or savory notes.
Hard boiled eggs add protein and richness; ensure they are cooled and peeled before dicing.
This salad is best served chilled but can be enjoyed at room temperature.
Store leftovers covered in the refrigerator for up to 2 days.

Keywords: cauliflower salad, roasted cauliflower, steamed cauliflower, easy salad recipe, healthy salad, low fat salad, mayonnaise dressing, Dijon mustard salad