Fill a large pot with enough water to completely cover the cauliflower florets, but don't add the cauliflower yet. Place the pot on the stove over high heat and bring the water to a boil. Once boiling, add the cauliflower to the pot, cook for 10 minutes over high heat.
While the cauliflower is cooking boil your eggs. Fill a medium pot with enough water to completely cover all 8 eggs, but don't add your eggs just yet. Place this pot on the stove over high heat and bring this water to a boil as well. Once boiling add the eggs to the pot, cover with a lid and turn the heat down to low. Cook 10 minutes, for a hard-boiled egg.
While waiting for the cauliflower and eggs to cook. Dice your celery and red onion and place in a large bowl.
Add the spicy mustard, yogurt, black pepper, and paprika to the bowl with the onions and celery.
In a separate large bowl add ice and water to prepare an ice bath to place the eggs.
After 10 minutes remove the eggs from the pot of water and place them in your ice bath to stop the cooking process.
After 10 minutes strain the cauliflower and rinse with cold water to stop the cooking process and chill the cauliflower.
Once the eggs have cooled, peel all of the eggs, remove and discard the yolk from 4 of the eggs. Then chop the eggs and remaining yolk into bite-sized pieces.
Add the chopped eggs to your bowl with the onions, celery, yogurt, and mustard. Stir until well combined. Then add your cook cauliflower and give everything a final stir to coat the cauliflower with your yogurt egg mixture.
Serve on its own, as a topping to a salad, or use as the filling to a wrap or sandwich.
Cauliflower Egg Salad
Amount Per Serving
Calories 141Calories from Fat 41
% Daily Value*
Saturated Fat 1.2g8%
Polyunsaturated Fat 1.1g
Monounsaturated Fat 2.1g
Vitamin A 11.7IU0%
Vitamin C 79.5mg96%
* Percent Daily Values are based on a 2000 calorie diet.
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