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