THURSDAY, APRIL 10, 2025 4 COOKBOOK THE GLEANER | • 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 Cauliflower Salad METHOD In a large bowl, whisk together the olive oil, Greek yogurt, lemon juice, mustard, honey, garlic, salt, and several grinds of pepper. Add the cauliflower and stir to coat, then add the eggs, celery, pickled onions, capers, parsley, and dill and mix again. Cover and chill for at least 1 hour and up to a day. Stir well and season to taste before serving. Source: www.loveandlemons.com
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