Mediterranean Cauliflower & Egg Salad
A vibrant and flavorful salad combining roasted cauliflower with protein-packed hard-boiled eggs and a zesty, slightly spicy dressing. Sun-dried tomatoes add a sweet, tangy punch, while green onions bring fresh crunch. This Mediterranean-inspired salad is quick to make and perfect as a light meal or side dish.
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
1 medium head cauliflower, cut into small florets
3–4 hard-boiled eggs, peeled and halved
¼ cup sun-dried tomatoes, chopped
2 stalks green onions, sliced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard (optional)
1 clove garlic, minced
Salt and black pepper, to taste
½ teaspoon chili flakes or Aleppo pepper (adjust to heat preference)
Optional garnish: fresh herbs like parsley or mint
Instructions:
Roast the Cauliflower:
Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 18-20 minutes, turning halfway through, until golden and tender. Remove from oven and let cool slightly.
Make the Dressing:
In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, Dijon mustard (if using), minced garlic, chili flakes, salt, and pepper until well combined.
Assemble the Salad:
In a large bowl, combine the roasted cauliflower, halved hard-boiled eggs, chopped sun-dried tomatoes, and sliced green onions. Drizzle the dressing over the top and gently toss to coat everything evenly.
Serve:
Garnish with fresh herbs if desired and serve warm or at room temperature.
Tips:
Roasting: Make sure to spread the cauliflower in a single layer on the baking sheet to get even roasting and nice caramelization.
Eggs: For perfectly cooked hard-boiled eggs, place them in cold water, bring to a boil, then turn off the heat and let sit covered for 9-10 minutes before cooling in ice water.
Sun-Dried Tomatoes: If your sun-dried tomatoes are very dry, soak them in warm water for 10 minutes to soften before chopping.
Dressing: Taste and adjust the dressing seasoning as you go—add more lemon juice for brightness or more chili flakes for extra heat.
Make Ahead: You can roast the cauliflower and boil eggs a day ahead to save time. Assemble just before serving to keep everything fresh.
Serving: This salad works great served on a bed of greens, alongside grilled meats, or stuffed into pita pockets.
Variations:
Add Crunch: Toss in toasted pine nuts, almonds, or pumpkin seeds for extra texture and nutty flavor.
Add Fresh Veggies: Cucumber, cherry tomatoes, or bell peppers add freshness and color.
Herbs: Swap parsley or mint for fresh dill, basil, or cilantro depending on your flavor preference.
Protein Swap: Replace eggs with chickpeas or grilled chicken for a different protein option.
Spice It Up: Add a pinch of smoked paprika, cumin, or za’atar to the dressing for an aromatic twist.
Vegan Version: Omit eggs and replace with roasted chickpeas or tofu cubes. Use a mustard-based or tahini dressing.
Creamy Dressing: Mix some Greek yogurt or tahini into the dressing for creaminess without losing the tang.
Q&A
Q: Can I use frozen cauliflower instead of fresh?
A: Yes! Just thaw and drain the cauliflower well before roasting to avoid sogginess.
Q: How long will the salad keep in the fridge?
A: It’s best eaten within 2 days. Store the dressing separately if you want to keep the cauliflower and eggs fresh longer.
Q: Can I make this salad vegan?
A: Absolutely! Skip the eggs and add chickpeas or tofu. Use a vegan mustard and olive oil dressing.
Q: What if I don’t have Aleppo pepper?
A: You can substitute with chili flakes, smoked paprika, or mild cayenne pepper, depending on your heat preference.
Q: Can I prepare this salad ahead of time?
A: Yes! Roast cauliflower and boil eggs up to 1 day ahead. Assemble just before serving for best texture.
Nutrition (per serving, approx. for 4 servings):
Calories: 220
Protein: 10g
Carbohydrates: 12g
Fiber: 5g
Fat: 15g (mostly from olive oil)
Sugar: 4g
Sodium: 250mg (varies with added salt and sun-dried tomatoes)
Nutrition values are estimates and can vary based on ingredient brands and portion sizes.
Conclusion
This Mediterranean Cauliflower & Egg Salad is a deliciously healthy dish that’s easy to prepare and full of fresh, vibrant flavors. Roasted cauliflower adds a satisfying texture, while hard-boiled eggs provide a hearty protein boost. The tangy lemon-garlic dressing with a hint of heat perfectly ties all the ingredients together. Whether as a light lunch, a side for dinner, or a picnic dish, this salad brings a taste of the Mediterranean to your table with wholesome ingredients and simple steps. Enjoy it fresh or make it ahead for a convenient, nutritious meal option!