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–+ servings
Cauliflower Salad Recipe
Amy

Cauliflower Salad

This Cauliflower Salad is a vibrant, crunchy delight that’s as refreshing as it is satisfying. Whether served as a side or a light main, it’s a versatile dish that’s ready in just over an hour.
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Prep Time 20 minutes
Chilling Time 1 minute
Total Time 1 minute
Servings: 4
Ingredients Method

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

Method
 

  1. In a large bowl, whisk together the olive oil, Greek yogurt, lemon juice, mustard, honey, garlic, salt, and several grinds of pepper.
  2. Add the cauliflower and stir to coat, then add the eggs, celery, pickled onions, capers, parsley, and dill and mix again.
  3. Cover and chill for at least 1 hour and up to a day.
  4. Stir well and season to taste before serving.
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