Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Ingredients
For the Salad
- 1 large head cauliflower, cut into bite-sized florets
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 4 hard-boiled eggs, chopped
- 1/4 cup chopped dill pickles (or pickle relish)
- Salt and black pepper to taste
For the Dressing
- 1 cup mayonnaise (use a good quality like Duke’s or Hellmann’s)
- 1 tbsp yellow mustard (or Dijon)
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1/2 tsp granulated sugar (or sweetener of choice)
- 1/2 tsp dry mustard
- 1/4 tsp paprika
- Salt and black pepper to taste
Instructions
1. Prepare the cauliflower
- Boiling: Bring a large pot of salted water to a boil. Add cauliflower florets and cook until tender, about 5-7 minutes. Drain well and let cool.
- Roasting (for extra flavor): Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly browned. Let cool.
2. Make the dressing: In a medium bowl, whisk together mayonnaise, mustard, vinegar, lemon juice, sugar (or sweetener), dry mustard, paprika, salt, and pepper.
3. Assemble the salad: In a large bowl, combine cooled cauliflower, celery, onion, eggs, and pickles. Pour the dressing over the salad and toss gently to coat.
4. Chill and adjust: Refrigerate the salad for at least 1 hour to allow flavors to blend. Taste and adjust seasonings with salt and pepper if needed.
Optional Additions
- Crumbled bacon
- Chopped fresh herbs (dill, parsley, chives)
- A pinch of celery seed
Tips
Ensure the cauliflower is completely cooled to avoid a watery salad.
For a creamier salad, increase the amount of mayonnaise.
Adjust the sweetness/tanginess balance by varying the amounts of sugar/sweetener and vinegar.
Make ahead! This salad tastes even better the next day as the flavors develop.
