Name: Cauliflower Salad
Prep time: 20 min
Total time: 1 min
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 clove garlic (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 stalks celery (thinly sliced); Heaping ½ cup Pickled Red Onions; 1½ tablespoons capers; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh dill

Jump to Recipe Print Recipe

This Cauliflower Salad is a vibrant, crunchy delight that’s as refreshing as it is satisfying. With crisp cauliflower florets, creamy dressing, and a medley of textures from fresh veggies, every bite is a burst of flavor. Perfect for a quick prep in just 20 minutes, it’s an ideal dish for busy days or last-minute gatherings. The chilling time of an hour lets the flavors meld beautifully, creating a salad that’s cool, tangy, and utterly irresistible.

Packed with wholesome ingredients, this salad is a guilt-free way to enjoy a hearty, flavorful meal. The combination of tender cauliflower, zesty dressing, and a hint of sweetness from optional add-ins makes it a crowd-pleaser. Whether served as a side or a light main, it’s a versatile dish that’s ready in just over an hour. Fresh, healthy, and bursting with texture, this Cauliflower Salad is sure to become a favorite in your recipe rotation.

Fresh and Flavorful Cauliflower Salad Ingredients

3 tablespoons extra-virgin olive oil (use high-quality for best flavor)
3 tablespoons whole milk Greek yogurt (substitute with sour cream if needed)
1½ tablespoons fresh lemon juice (about ½ a lemon)
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup for a vegan option)
1 garlic clove, grated (or ½ teaspoon garlic powder)
½ teaspoon sea salt
Freshly ground black pepper (to taste)
4 cups small cauliflower florets (from about 1 medium cauliflower, 1½ pounds)
3 hard boiled eggs, chopped (optional for a vegan version)
2 celery stalks, thinly sliced
Heaping ½ cup pickled red onions (store-bought or homemade)
1½ tablespoons capers (rinsed if salty)
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
1 tablespoon chopped fresh dill (or 1 teaspoon dried)

Step-by-Step Cauliflower Salad Instructions

Prepare the dressing: In a large bowl, whisk together the olive oil, Greek yogurt, lemon juice, mustard, honey, garlic, salt, and several grinds of pepper until smooth and well combined.
Coat the cauliflower: Add the cauliflower florets to the bowl and stir until evenly coated with the dressing.
Add the remaining ingredients: Gently fold in the chopped eggs, sliced celery, pickled onions, capers, parsley, and dill until everything is well mixed.
Chill: Cover the bowl and refrigerate for at least 1 hour (or up to a day) to allow the flavors to meld.
Serve: Stir the salad well, taste, and adjust seasoning if needed. Serve chilled and enjoy!

Perfect Pairings: Serving Suggestions

This Cauliflower Salad is a versatile dish that pairs beautifully with grilled chicken, fish, or even a hearty grain like quinoa. For a light lunch, serve it alongside crusty bread or a handful of mixed greens. It’s also a fantastic addition to a picnic or potluck spread—just pack it in a sealed container and enjoy!

Make It Your Own: Recipe Variations

Feel free to customize this salad to suit your taste! Swap the cauliflower for broccoli florets or add a handful of cherry tomatoes for extra color. If you’re not a fan of capers, try chopped green olives instead. For a creamier texture, increase the Greek yogurt to ¼ cup. The possibilities are endless!

Chill Out: Storage Tips

This salad tastes even better after chilling, so it’s perfect for making ahead. Store it in an airtight container in the fridge for up to 2 days. Before serving, give it a good stir and adjust the seasoning if needed. It’s best enjoyed cold, so no reheating is necessary!

Quick Prep: Time-Saving Tips

To save time, use pre-cut cauliflower florets from the store or a bag of frozen cauliflower (thawed and patted dry). You can also hard-boil the eggs in advance and keep them in the fridge until you’re ready to chop. Prepping the pickled onions ahead of time is another great way to streamline the process!

Kitchen Essentials: Equipment Guidance

For this recipe, you’ll need a large mixing bowl to combine all the ingredients and a whisk for the dressing. A sharp knife and cutting board are essential for chopping the cauliflower, celery, and herbs. If you’re making your own pickled onions, a small jar or airtight container will come in handy for storing them.