Cauliflower Salad

Cauliflower Salad

Ingredients

1 small head of cauliflower, trimmed and broken into small florets

2 tablespoons extra virgin olive oil, for roasting or tossing

2–3 green onions, finely sliced

2–3 celery stalks, finely diced

2 hard-boiled eggs, peeled and chopped

½ cup diced dill pickles, sun-dried tomatoes, or sweet relish (choose based on desired flavor profile)

½ cup mayonnaise (regular or light, based on preference)

2 tablespoons Dijon mustard, for a tangy kick

Salt, to taste

Freshly ground black pepper, to taste

Fresh chopped parsley, for garnish

Instructions

To Roast the Cauliflower:

Preheat your oven to 400°F (200°C).

Trim and discard the cauliflower core, then cut or break the head into small, even florets.

Arrange the florets in a single layer on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss well to coat.

Roast for about 15 minutes, or until tender and lightly golden—be careful not to overcook.

Remove from the oven and allow to cool completely before assembling the salad.

To Steam the Cauliflower (Alternative Method):

Bring a pot of water to a boil and place a steamer basket over it.
(If you don’t have a basket, simply boil the florets and drain them well afterward.)

Trim and cut the cauliflower into small florets.

Steam or boil for no more than 5 minutes, until just tender. Avoid overcooking to maintain texture.

Drain thoroughly and let cool completely.

To Assemble the Salad:

Finely dice the green onions, celery, hard-boiled eggs, and either dill pickles, sun-dried tomatoes, or relish.

In a large bowl, combine the cooled cauliflower with the chopped vegetables and eggs.

Season with salt and freshly ground black pepper.

Add the mayonnaise and Dijon mustard, and gently fold everything together until well coated.

Taste and adjust seasoning as needed.

Garnish with chopped parsley. Serve immediately, or refrigerate until ready to enjoy.