Cauliflower Salad

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This cauliflower salad is a great substitute for potato salad! It allows vitamins and protein in your diet. The addition of red onion and celery, this salad has a zing of flavor that you and your guests will love.

Cauliflower Salad

Recipe by Amy Sotis
Servings

4-6

servings
Prep time

20

minutes
Cooking time

10

minutes
Calories Per Serving

120

kcal

    Ingredients

    • 1 lg. head or 2 small heads raw cauliflower, rinsed, trimmed, and flowerets cut into bite-size pieces

    • 1/2 cup chopped onion (green onions could be used too)

    • 1 cup celery, chopped to bite-size/thin slices/pieces

    • 4 hard-boiled eggs, cooked, cooled, and chopped

    • 1/2 - 3/4 cup mayo

    • 1/2 - 3/4 cup plain Greek Yogurt

    • 2 tbsp. vinegar (Apple Cider or white)

    • 1/2 tsp. salt & pepper (or to taste)

    • 1 tsp. garlic powder

    • 1 tsp. onion powder

    • 1 tbsp. parsley

    Directions

    • Start by making hard-boiled eggs.

      • Gently place your eggs in a pot of cool water that covers the eggs at least an inch.
      • Boil for at least 6-7 minutes covered.
      • Carefully remove eggs into an ice bath to stop the cooking process.
      • De-shell and set aside
    • Chop cauliflower and hard-boiled eggs into bite-size pieces.

    • Steam cauliflower until tender-firm, about 8-10 minutes (do not let the cauliflower get mushy or too soft). 

    • Place in refrigerator to cool completely (30 min-1 hour).

    • Once cooled, mix cauliflower in large bowl along with chopped onion, celery, and hard boiled eggs. 

    • Separately, mix dressing ingredients in a small bowl and combine with chopped items.

    • Refrigerate for 1-2 hours to combine flavors. Enjoy! 

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