This cauliflower salad combines hard-boiled eggs, shaved carrots, and green onions with a creamy dressing for a side dish for any occasion.

Cauliflower and Egg Salad

cauliflower,

eggs,

carrot,

green onions, chopped

sweet pickle relish

mayonnaise

mustard

salt and black pepper

Bring a large pot of lightly salted water to a boil. Cook cauliflower in the boiling water until tender, about 10 minutes; drain.


Mix cooked cauliflower, hard-boiled eggs, carrot, green onions, sweet pickle relish, mayonnaise, and mustard in a large bowl; season with salt and black pepper.


Really enjoyed this recipe. As my husband said it is a crunchy potato salad without the potatoes. I used raw cauliflower rather than cooking it.

I really enjoyed this. It tastes just like egg salad but but the nutritional benefits of cauliflower. I make exactly as written and served with whole wheat pitas.

This salad is a nice change for something different. We didn't love the taste of the pickle relish in this dish. If you like it in potato and macaroni salad then you will like it in here. I should have followed my instincts and left it out. This does keep very well in the fridge for a couple of days. It is a nice salad to pack in lunches. Thanks Rosalie for sharing.

I am completely won over with this recipe! It is so easy and scrumptious. I will never have to worry about what to do with extra cauliflower again.

I just finished making this and I am very pleased! I only added one green onion as I'm not a huge fan but it gives the salad a delicate flavor I am quite enjoying (:

This is a really nice change of pace. I steamed my head of cauliflower to ensure that it wouldn't get too soft. I used 4 eggs and chopped bread and butter pickles in place of the relish. I also used half of a large carrot and an extra green onion. I know that straight mayo would not do it for us so I have a standard 'dressing' for salads like this - mixing mayo sour cream and honey mustard significantly thinned with milk and some pickle juice then seasoned to taste. The crunch of the cauliflower and the pickle is what makes the salad for me - none of that mealy potato texture. Plus - at less than half the calories of potato salad you just can't go wrong. Thanks for sharing Rosalie! This is going to be a new standard.

Very good! served with fish sticks and no need for tartar sauce. I also did not cook the cauliflower and enjoyed the crunch.

This was a great base recipe for me. I took several other comments here and applied them and added some of my own. I had fresh green beans broccoli and cauliflower so i threw them all in the pot and boiled for 10 minutes. I was hoping that the boiling wouldn't make things too wimpy and it did not. Because I had about three times the cups of veggies called for i made the dressing out of about 1/2 cup of relish 1/2 cup of some German mustard and 1/2 cup of Mayo. threw in the eggs and the peeled carrots and this is awesome! Thanks so much for getting me started!!

cauliflower and egg salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 6

Cost: $2.73 /serving

Author : Rosalie

Ingredients

Instructions

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