Ingredients
Mayonnaise 1 cup
Prepared yellow mustard 1 tablespoon
Kosher salt 1 teaspoon
Black pepper 1/4 teaspoon
Dill pickle relish 2 tablespoons
Hard boiled eggs 4 (reserve one for garnish)
Roasted cauliflower florets, cooled about 6 cups
Instructions
1-Preheat oven: Preheat the oven to 425°F.
2-Prepare cauliflower: Cut one large head of cauliflower into bite-size florets, about 6 cups total.
3-Roast cauliflower: Spread on a baking sheet and roast for 15 minutes, turning every 5 minutes, until lightly golden and fork-tender.
4-Cool cauliflower: Let the florets cool completely on the baking sheet to prevent a watery salad.
5-Make dressing: In a large bowl, whisk together mayonnaise, mustard, kosher salt, and black pepper until smooth.
6-Combine ingredients: Gently fold in the cooled cauliflower, pickle relish, and 3 chopped hard-boiled eggs with a rubber spatula.
7-Chill salad: Cover and refrigerate for at least 2 hours, preferably overnight.
8-Garnish and serve: Transfer to serving bowl, garnish with reserved chopped egg and a sprinkle of paprika or fresh herbs.
Last Step:
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💡 Roasting the cauliflower is key for the best flavor and texture — it reduces moisture and adds a nutty depth that steaming or boiling cannot match.
💡 For a tangier salad, swap the pickle relish for 1 tablespoon of apple cider vinegar or dill pickle juice.
💡 Make this salad a day ahead if possible — the flavors meld beautifully overnight in the refrigerator.
- Prep Time: 15 minutes
- Chill: 2 hours
- Cook Time: 15 minutes
- Category: Side Dish, Salad
- Method: Roasting
- Cuisine: American
- Diet: Low Carb, Gluten Free
Nutrition
- Serving Size: 3/4 cup
- Calories: 253
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg