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Cauliflower Salad

Cauliflower Salad Recipe

This Cauliflower Salad is a fresh, crunchy and creamy side dish made with raw cauliflower, celery, hard-boiled eggs, pickled red onions, capers and fresh herbs. Everything is tossed in a tangy Greek yoghurt, lemon and Dijon dressing, creating a colourful and flavour-packed salad that is perfect for lunches, picnics, potlucks, BBQs and family meals.
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Prep Time 20 minutes
Cook Time 11 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 People
Calories 220 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Sharp Chef’s Knife
  • 1 Cutting Board -
  • 1 Whisk
  • 1 Medium Saucepan –
  • 1 Airtight Food Container

Ingredients
  

For the Salad

  • 6 cups small cauliflower florets
  • 4–5 large eggs - hard-boiled and chopped
  • 3 celery stalks - thinly sliced
  • ¾ cup pickled red onions
  • 2¼ tablespoons capers
  • 1½ tablespoons fresh parsley - chopped
  • 1½ tablespoons fresh dill - chopped

For the Creamy Dressing

  • 4½ tablespoons olive oil - extra-virgin
  • 4½ tablespoons whole-milk Greek yoghurt
  • 2¼ tablespoons fresh lemon juice
  • 1½ teaspoons Dijon mustard
  • 1½ teaspoons honey
  • 1½ garlic cloves - finely grated
  • ¾ teaspoon sea salt plus - more to taste
  • Freshly ground black pepper - to taste

Instructions
 

Step 1: Prepare the Hard-Boiled Eggs

  • Place the eggs in a saucepan and cover them completely with cool water.
  • Bring the water to a gentle boil over medium-high heat.
  • Once boiling, reduce the heat slightly and cook for approximately 9–11 minutes for firm, hard-boiled eggs.
  • Transfer the eggs immediately to cold water and allow them to cool.
  • Peel carefully, then chop into bite-sized pieces.
  • Set aside while you prepare the vegetables.

Step 2: Prepare the Cauliflower

  • Remove the outer leaves from the cauliflower.
  • Cut away the tough central stem and separate the florets.
  • Wash the florets thoroughly under cool running water.
  • Drain and pat dry with a clean kitchen towel.
  • Cut larger florets into small, even pieces.
  • Keeping the pieces relatively small allows the dressing to coat the cauliflower properly.
  • Choose a firm, compact cauliflower with creamy-white florets and no noticeable dark spots for the best Cauliflower Salad.

Step 3: Make the Creamy Dressing

  • Add the Greek yoghurt, olive oil, lemon juice, Dijon mustard and honey to a large mixing bowl.
  • Finely grate the garlic and add it to the mixture.
  • Season with sea salt and several grinds of black pepper.
  • Whisk vigorously until the dressing becomes creamy and well combined.
  • Taste and adjust the balance if necessary.
  • If the dressing tastes too sharp, add a little more honey. If it tastes too rich, add another squeeze of lemon juice.
  • Remember that the capers and pickled onions will contribute additional salt and acidity.

Step 4: Add the Cauliflower and Celery

  • Add the chopped cauliflower florets to the bowl containing the dressing.
  • Add the thinly sliced celery.
  • Using a large spoon or salad servers, gently fold the vegetables through the dressing.
  • Continue folding until the cauliflower is evenly coated.
  • Avoid crushing the florets so the salad retains its natural crunch.

Step 5: Add the Pickled Onions and Capers

  • Add the pickled red onions.
  • Sprinkle in the capers.
  • Gently fold them through the salad until evenly distributed.
  • Drain the pickled onions reasonably well before adding them to prevent excess liquid from thinning the dressing.
  • Step 6: Fold in the Eggs and Fresh Herbs
  • Add the chopped hard-boiled eggs.
  • Sprinkle in the fresh parsley and dill.
  • Fold everything together gently.
  • Work from the outside of the bowl towards the centre to avoid breaking the eggs into tiny pieces.
  • Taste and adjust the salt, black pepper or lemon juice if necessary.

Step 7: Chill the Salad

  • Cover the bowl tightly with a lid or food-safe wrap.
  • Refrigerate for at least 1 hour.
  • For deeper flavour, prepare the Cauliflower Salad several hours ahead or the day before.
  • Before serving, remove it from the refrigerator and stir gently.
  • Taste once more and adjust the seasoning if needed.

Step 8: Serve and Garnish

  • Transfer the chilled Cauliflower Salad to a serving bowl.
  • Sprinkle with a little extra fresh parsley or dill.
  • Add freshly cracked black pepper if desired.
  • Serve immediately while the vegetables remain crisp and refreshing.

Notes

  • 🥦 Use Fresh Cauliflower: Choose a firm, fresh cauliflower and cut the florets into small, bite-sized pieces for the best crunch and even coating.
  • 💧 Dry the Vegetables Well: Pat the cauliflower and celery dry before mixing to prevent excess water from thinning the creamy dressing.
  • 🥣 Balance the Dressing: Taste the Greek yoghurt dressing before adding the salad and adjust the lemon juice, Dijon mustard, honey, salt, and pepper to suit your preference.
  • 🧅 Drain The Pickled Onions: Drain them well before adding so their pickling liquid does not overpower the dressing.
  • 🌿 Use Fresh Herbs: Fresh parsley and dill give the salad a brighter, more aromatic flavour than dried herbs.
  • 🥚 Fold Gently: Add the chopped eggs towards the end and fold carefully to keep the pieces intact rather than turning them into a mash.
  • 🧊 Chill Before Serving: Refrigerate the Cauliflower Salad for at least 1 hour to allow the flavours to mingle and the cauliflower to absorb the dressing.
  • 🕐 Make Ahead: This salad can be prepared ahead of time, making it especially convenient for picnics, potlucks, BBQs, and family gatherings.
  • 🧂 Season Gradually: Capers and pickled onions are naturally salty, so taste the salad before adding extra salt.
  • 🍋 Refresh Before Serving: Give the chilled salad a gentle stir and add a little fresh lemon juice, parsley, or dill if needed before serving.
Keyword Cauliflower Salad