Crunchy and fresh with a zesty zing: Cauliflower Salad

Cauliflower is all the rage these days. Whether you're using it as a rice substitute, a savory snack, or even as the base of a pizza, it's a great way to get more veg into your diet with the minimum resistance. If you're stuck for ideas to what to bring to a summer potluck, this one is perfect because you can prepare it ahead of time and it doesn't need to be warmed up. Cauliflower Makeover No. 3,456, get ready to meet your public! ;-)

You will need (for 3 portions):

For the salad:

  • 1 head of cauliflower
  • salt and pepper
  • 3 tbsp olive oil
  • 3 hardboiled eggs
  • 5 oz celery, cubed 
  • 1 red onion, diced

For the dressing:

  • 3/4 cup plain yogurt
  • 1 tbsp mustard
  • 1 tbsp honey
  • 2 tbsp fresh dill, chopped
  • 1 garlic clove, minced
  • 3 tbsp olive oil
  • juice from half a lemon

Here's how:

Cut the cauliflower florets into bite size pieces and discard the stalk.

Spread the florets onto a baking tray, season with salt and pepper and drizzle with olive oil. Toss to coat evenly and then bake at 390 °F for 15 minutes.

Cut the eggs and add them to a large bowl with the baked cauliflower florets, the celery and the onion.

Now for the dressing: add all the ingredients to a mixing bowl or a salad dressing bottle and stir (or shake!) until a smooth consistency is achieved.

Pour the dressing over the salad and give it a good few turns with a spoon until well coated.

Once more, cauliflower proves its versatility. This creamy and crunchy salad will have everyone at the neighborhood picnic asking for the recipe. Send them here! ;-)


Also hefty