A creamy, tangy cauliflower salad with crunchy texture and vibrant flavors, perfect for picnics, potlucks, or as a refreshing side dish.

3 tablespoons extra-virgin olive oil

3 tablespoons whole milk Greek yogurt

1½ tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1 garlic clove, grated

½ teaspoon sea salt

Freshly ground black pepper

4 cups small cauliflower florets (from about 1 medium cauliflower, 1½ pounds)

3 hard-boiled eggs, chopped

2 celery stalks, thinly sliced

Heaping ½ cup pickled red onions

1½ tablespoons capers

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

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In a large bowl, whisk together the olive oil, Greek yogurt, lemon juice, Dijon mustard, honey, grated garlic, sea salt, and several grinds of black pepper until smooth.
Add the cauliflower florets to the bowl with the dressing and stir to coat evenly. Then add the chopped hard-boiled eggs, sliced celery, pickled red onions, capers, chopped parsley, and chopped dill. Mix well.
Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1 hour. Chill up to a day for enhanced flavor.
Before serving, stir the salad and adjust seasoning with more salt and pepper if needed. Serve chilled.

This salad is great for customizing with extra veggies or herbs like bell peppers, carrots, basil, or cilantro.

To make it crunchier, add toasted almonds, walnuts, or pine nuts as a topping.

The salad can be stored in the fridge for up to 1 day, but is best enjoyed fresh.