Cauliflower Salad

(Serves 4)

In this recipe, Amy Sotis, a local nutritionist along with Stephen, with Rancho Family Medical Group, show us how to make a delicious Cauliflower Salad (faux potato salad).

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Cauliflower Salad

Difficulty: Easy
Prep time


Cooking time


Resting Time




  • 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


  • 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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