Creamy Cauliflower Salad

This creamy cauliflower salad provides a lighter alternative to a traditional potato salad without sacrificing on texture and taste. Enjoy this perfect addition to your next summer BBQ.



  • One whole cauliflower, cut into small florets
  • 3 celery stalks, chopped
  • 3 free-range eggs, boiled and chopped
  • 2 tablespoons fresh dill, chopped
  • Spray extra virgin olive oil


  • ¾ cup natural Greek yoghurt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon grainy brown mustard
  • 1 tablespoon lemon juice
  • ½ teaspoon natvia or stevia granules
  • Pinch of Himalayan rock salt
  • Pinch of pepper


  1. Preheat oven to 180 degrees Celsius (fan forced).
  2. Place the cauliflower in a baking dish, spray with olive oil and roast for 20-25 minutes or until nicely browned.
  3. Place cauliflower aside to cool.
  4. Boil the eggs, peel eggs, and then allow to cool.
  5. To make the dressing, combine all ingredients in a bowl and stir until well combined.
  6. Transfer the cauliflower, eggs, celery and dill to a large mixing bowl. Add the dressing and mix gently until well combined.
  7. Serve and enjoy! x

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