Introduction

Remember those potlucks where a dish just shines? The kind that makes everyone ask, “What’s in this?!” Well, get ready to be that person. This Cauliflower Salad recipe is an absolute winner. It’s incredibly simple, comes together in a flash, and tastes like sunshine in a bowl. If you’re looking for a dish that’s as beautiful as it is delicious, you’ve found your new go-to. It’s the kind of salad that even cauliflower skeptics will devour!

Why You’ll Love This Recipe

Fast: Seriously, you can whip this up in under 20 minutes. Perfect for busy weeknights or last-minute get-togethers.
Easy: No complicated techniques here! Just a little chopping and a lot of mixing.
Giftable: Make a big batch for a friend or neighbor. It’s a thoughtful homemade gift they’ll appreciate.
Crowd-pleasing: The creamy, tangy dressing and fresh ingredients are a hit with everyone, from kids to grandparents.

Ingredients

Let’s talk about what makes this salad so special. You probably have most of these delicious ingredients in your pantry already!

3 tablespoons extra-virgin olive oil: The base of our dreamy dressing. Good quality olive oil makes a difference!
3 tablespoons whole milk Greek yogurt: For that perfect creamy texture and a little tang.
1½ tablespoons fresh lemon juice: Brightness is key! Don’t skip this, it wakes everything up.
1 teaspoon Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
1 teaspoon honey: Just a touch of sweetness to balance the tang.
1 garlic clove, grated: Fresh garlic is amazing! Grating it ensures it’s super smooth and evenly distributed.
½ teaspoon sea salt: Enhances all the flavors.
Freshly ground black pepper: To taste, because a little pepper goes a long way.
4 cups small cauliflower florets (from about 1 medium cauliflower, 1½ pounds): Our star ingredient! Make sure they’re bite-sized.
3 hard-boiled eggs, chopped: Adds protein and a lovely richness. My secret is to cook a few extra for snacking later!
2 celery stalks, thinly sliced: For a satisfying crunch and freshness.
½ cup pickled red onions: These are a game-changer! They add a pop of color and a delicious sweet-and-sour note. If you don’t have them, you can make a quick version or omit them, but they really do elevate this salad.

How to Make It

This is where the magic happens, and it’s so simple, you’ll be amazed.

Whip up the dressing: Grab a big bowl. Pour in the extra-virgin olive oil, Greek yogurt, lemon juice, Dijon mustard, honey, grated garlic, sea salt, and a generous grind of black pepper. Whisk it all together until it’s beautifully smooth and creamy. I like to give it a good whisk until I see no streaks of yogurt or oil.
Add the goodies: Now, toss in your cauliflower florets, those lovely chopped hard-boiled eggs, and the thinly sliced celery.
Gently coat everything: Grab a spatula or a large spoon and gently toss all those fantastic ingredients together. You want everything to be coated in that luscious dressing. Be gentle so you don’t break up the cauliflower too much.
The finishing touch: Stir in those vibrant pickled red onions. They add such a delightful color and tang!
Serve and enjoy: That’s it! You can serve this cauliflower salad immediately. It’s fantastic on its own or as a side dish.

Substitutions & Additions

The beauty of this salad is how adaptable it is! Feel free to play around and make it your own.

For the creamy dressing: If you’re dairy-free, you can try using a dairy-free yogurt or even avocado blended with a little olive oil and lemon juice.
Add some crunch: Toasted sunflower seeds, slivered almonds, or chopped walnuts would add another layer of texture.
Fresh herbs: A sprinkle of fresh dill, parsley, or chives would be lovely.
Other veggies: Finely chopped bell peppers (any color!), shredded carrots, or even some frozen peas (thawed, of course) would be delicious additions.
For the pickled red onions: If you don’t have them, you can thinly slice some red onion and soak them in a little vinegar and sugar for about 15 minutes while you prepare the rest of the salad.

Tips for Success

A few little pointers to make sure your cauliflower salad is absolutely perfect every time.

Cauliflower size: Cutting the cauliflower into small, bite-sized florets ensures everything is easy to eat and mixes well with the dressing.
Don’t overmix: Be gentle when tossing to keep the ingredients, especially the eggs, from getting mushy.
Taste and adjust: Before serving, always taste the salad and adjust salt, pepper, or lemon juice if needed. Everyone’s palate is different!
Prep ahead: You can hard-boil the eggs and chop the celery a day in advance. You can also make the dressing a day ahead and store it separately. Toss everything together just before serving for the freshest taste and texture.

How to Store It

Leftovers are a good thing! This salad holds up well.

Store any leftover cauliflower salad in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. The flavors actually meld together nicely overnight, so it can be even tastier the next day. Just give it a gentle stir before serving again.

FAQs

Can I use raw cauliflower?

While this recipe is designed for raw cauliflower, you could lightly steam the florets until just tender-crisp if you prefer a softer texture. Just be sure to cool them completely before mixing!

Is this salad healthy?

Absolutely! It’s packed with nutrients from the cauliflower, eggs, and healthy fats from the olive oil. It’s a great way to get your veggies in!

Can I make this vegan?

Yes! You can substitute the Greek yogurt with a plant-based yogurt and the eggs can be omitted or replaced with something like chickpeas for extra protein.

Cauliflower Salad

This Cauliflower Salad recipe is an absolute winner. It's incredibly simple, comes together in a flash, and tastes like sunshine in a bowl. It’s the kind of salad that even cauliflower skeptics will devour!

Print Recipe Pin Recipe

Prep Time 15

Servings 6

Equipment

Big bowl
Spatula or large spoon
Whisk
Airtight container

Ingredients

Dressing

3 tablespoons extra-virgin olive oil Good quality olive oil makes a difference!
3 tablespoons whole milk Greek yogurt For that perfect creamy texture and a little tang.
1.5 tablespoons fresh lemon juice Brightness is key! Don't skip this, it wakes everything up.
1 teaspoon Dijon mustard Adds a subtle kick and helps emulsify the dressing.
1 teaspoon honey Just a touch of sweetness to balance the tang.
1 garlic clove, grated Fresh garlic is amazing! Grating it ensures it's super smooth and evenly distributed.
0.5 teaspoon sea salt Enhances all the flavors.
Freshly ground black pepper To taste, because a little pepper goes a long way.

Main ingredients

4 cups small cauliflower florets from about 1 medium cauliflower, 1½ pounds. Make sure they're bite-sized.
3 hard-boiled eggs, chopped Adds protein and a lovely richness. My secret is to cook a few extra for snacking later!
2 celery stalks, thinly sliced For a satisfying crunch and freshness.
0.5 cup pickled red onions These are a game-changer! They add a pop of color and a delicious sweet-and-sour note.

Instructions

Whip up the dressing: Grab a big bowl. Pour in the extra-virgin olive oil, Greek yogurt, lemon juice, Dijon mustard, honey, grated garlic, sea salt, and a generous grind of black pepper. Whisk it all together until it’s beautifully smooth and creamy. I like to give it a good whisk until I see no streaks of yogurt or oil.
3 tablespoons extra-virgin olive oil
Add the goodies: Now, toss in your cauliflower florets, those lovely chopped hard-boiled eggs, and the thinly sliced celery.
3 tablespoons extra-virgin olive oil
Gently coat everything: Grab a spatula or a large spoon and gently toss all those fantastic ingredients together. You want everything to be coated in that luscious dressing. Be gentle so you don't break up the cauliflower too much.
The finishing touch: Stir in those vibrant pickled red onions. They add such a delightful color and tang!
3 tablespoons extra-virgin olive oil
Serve and enjoy: That's it! You can serve this cauliflower salad immediately. It’s fantastic on its own or as a side dish.

Notes

The beauty of this salad is how adaptable it is! Feel free to play around and make it your own. Store any leftover cauliflower salad in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. The flavors actually meld together nicely overnight, so it can be even tastier the next day. Just give it a gentle stir before serving again.