Ingredients
Main Ingredients
- 1 medium head cauliflower
- 4 large eggs
- Salt for boiling
Dressing
- 1/3 cup mayonnaise (regular or light)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice or apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Flavor Boosters
- 1/4 cup red onion, very finely diced
- 1 celery stalk, finely chopped
- 1 tablespoon fresh parsley or dill, chopped
- Optional: 1/4 teaspoon paprika or garlic powder
Step 1: Prepare the Cauliflower (Key for Texture)
- Remove leaves and core from the cauliflower.
- Chop into small florets.
- Bring a large pot of salted water to a boil.
- Add cauliflower and cook for 4 to 5 minutes.
- You want it tender but not mushy.
- Drain immediately and spread on a tray to steam-dry.
- Let cool completely, then chop very finely.
Tip: If the cauliflower looks wet, pat it dry with paper towels. Dry cauliflower equals creamy salad.
Step 2: Cook the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then turn off heat.
- Cover and let sit for 10 minutes.
- Transfer to ice water and cool completely.
- Peel and chop the eggs into small pieces.
Step 3: Make the Dressing
- In a large bowl, whisk together mayonnaise, mustard, lemon juice, salt, pepper, and any optional spices.
- Taste and adjust seasoning.
Step 4: Combine Everything
- Add chopped cauliflower to the dressing.
- Add chopped eggs.
- Add red onion, celery, and herbs.
- Fold gently until evenly coated.
The salad should be creamy, not soupy.
Step 5: Chill (Optional but Recommended)
- Cover and refrigerate for 30 minutes.
- This helps flavors blend and improves texture.
Serving Ideas
- On whole-grain bread or toast
- In lettuce cups
- Wrapped in a tortilla
- As a side with grilled vegetables
- With crackers or cucumber slices
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir gently before serving.
Variations
- Lighter version: replace half the mayo with Greek yogurt
- Spicy: add chopped pickles or a little hot sauce
- Low-carb: skip bread and serve in lettuce wraps
- Extra crunch: add sunflower seeds or chopped radishes
