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1 large head of cauliflower, cut into bite-sized florets
3 hard-boiled eggs, chopped
1/4 cup diced red onion
1/2 cup diced celery
1/4 cup chopped dill pickles
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 teaspoon apple cider vinegar
1 teaspoon garlic powder
Salt and pepper to taste
Fresh dill, for garnish
Directions
1. Begin by steaming the cauliflower florets until they are tender yet still firm, roughly 5-7 minutes. Once done, allow them to cool completely.
2. In a large mixing bowl, combine the cooled cauliflower, chopped hard-boiled eggs, diced red onion, celery, and dill pickles.
3. In a separate bowl, mix together the mayonnaise, yellow mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and well combined.
4. Pour the dressing over the cauliflower mixture and gently stir until all ingredients are coated evenly.
5. Transfer the salad to a serving dish and garnish with fresh dill if desired.
6. Chill in the refrigerator for at least an hour before serving to allow the flavors to meld together. Enjoy!
Variations & Tips
Feel free to customize this salad to your liking! You can add crumbled bacon for a savory crunch or include some chopped bell peppers for a bit of color and sweetness. If you prefer a creamier texture, try blending some of the cauliflower into the dressing. For those who aren’t strict about carbs, a handful of green peas can add a nice touch. This salad is also a great way to use up any leftover cooked vegetables.
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