Cauliflower Salad Recipe – Love and Lemons

This cauliflower salad is a perfect side dish for a picnic. It’s flavorful and delicious, with a creamy dressing, fresh herbs, and crunchy raw cauliflower.

I’ve shared a roasted cauliflower salad (okay, 5) on the blog before, but this RAW cauliflower salad is the first of its kind.

I’m already wondering why it took me so long, and once you try it, I think you will be too!

This cauliflower salad recipe is bright and delicious. I like to think of it as a fun, fresh take on classic potato salad. Like potato salad, it has a creamy dressing with mustard, hard-boiled eggs, and flavorful herbs, but cauliflower replaces the potatoes. Pickled red onions and capers give it an extra touch of brininess.

This cauliflower salad recipe is perfect for lunches, potlucks, and picnics. It actually has flavor better If you make it a day in advance! I’m bringing it to a late summer get together this weekend. If you have one coming up, you should too! This cauliflower salad will be a hit.

Ingredients for cauliflower salad

If you take a quick look at Love & Lemons’ cauliflower recipes, you’ll probably notice that very few of them call for raw cauliflower. This vegetable is one I typically prefer roasted, when it’s caramelized and tender. When I do use raw cauliflower, it’s often in the form of cauliflower rice.

But in this salad, raw cauliflower florets work perfectly. Cut into small pieces, they absorb enough dressing to soften. slightlybut still retain a refreshing crunch.

Here’s what else you’ll need to make this cauliflower salad recipe:

• Hard boiled eggs – They offer a creamy contrast to the crunchy cauliflower florets.
• Celery – Adds a tasty flavor.
• Pickled red onions and capers – They give this salad a bright, salty twist!
• Fresh parsley and dill – Dill adds a tangy, pickled flavor. The fresh flavor of parsley balances the acidic and salty elements of the salad.
• Olive oil, Greek yogurt, lemon juice, Dijon mustard and honey. – They create the creamy, tangy dressing on the salad. I love using yogurt instead of sour cream or mayonnaise. It gives the dressing an even creamier texture and a more tangy flavor.
• And salt and pepper – So that all the flavors stand out!

Find the complete recipe with measurements below.

How to make cauliflower salad

This cauliflower salad recipe is easy to make. Here’s how to make it:

Let’s start by preparing the dressing. Whisk together the olive oil, Greek yogurt, lemon juice, mustard, honey, garlic, salt and several grinds of pepper in a large bowl.

Next, add the rest of the ingredients. Add the small cauliflower florets, hard-boiled eggs, celery, pickled onions, capers and fresh herbs. Toss well to coat with the dressing.

Then cool the salad. for at least 1 hour and up to 1 day.

Finally, serve. Stir well and season to taste before eating!

What to serve with cauliflower salad?

This cauliflower salad is a great side dish for summer barbecues. Pair it with veggie burgers or black bean burgers and other BBQ sides like these:

It is also perfect for picnics and lunches. I often enjoy it as a main course – the protein from the hard-boiled eggs makes it very satisfying. It also pairs well with a chickpea salad sandwich or a caprese sandwich.

More favorite salad recipes

If you love this cauliflower salad, try one of these fresh salad recipes next:

Cauliflower Salad

Preparation time: 20 minutes minutes

Cooling time: 1 hour hour

Total time: 1 hour hour 20 minutes minutes

Serves 4

This cauliflower salad is a delicious and colorful side dish. It’s a fresh take on classic potato salad, with a creamy, tangy dressing, flavorful herbs, and hard-boiled eggs. Assemble the salad at least an hour before serving so the raw cauliflower has a chance to marinate in the dressing.

Cooking modePrevent your screen from going dark

• In a large bowl, whisk together the olive oil, Greek yogurt, lemon juice, mustard, honey, garlic, salt, and several grinds of pepper.

• Add the cauliflower and toss to coat, then add the eggs, celery, pickled onions, capers, parsley and dill and toss again.

• Cover and chill for at least 1 hour and up to a day.

• Stir well and season to taste before serving.