Roasted cauliflower salad with egg and dill Recipe
A light yet filling salad with roasted cauliflower, eggs and dill is a simple homemade lunch or dinner. It tastes a bit like a mix of traditional potato and egg salad and a modern vegetable salad – instead of potatoes you get cauliflower roasted until golden. Perfect for summer barbecues or as a packed lunch for work.
Roasting the cauliflower instead of boiling it gives this salad a deep, slightly nutty flavour and a pleasant texture, turning a simple egg salad into a modern, satisfying dish.
Chef's tips
Cut the cauliflower into fairly small, even florets so they roast quickly and evenly. Don’t skip drying them well – excess moisture will prevent them from browning nicely.
How to serve
Serve slightly chilled or at room temperature, with rye bread, grilled meats or as part of a buffet table for summer gatherings.
Ingredients
- cauliflower medium, about 700–800 g - 1 piece
- eggs - 4 pieces
- oil for roasting the cauliflower - 3 tablespoons
- fresh dill chopped, can be replaced with parsley - 3 tablespoons
- pickled cucumber medium, or 5 small gherkins - 3 pieces
- onion you can use regular onion - 0.5 pieces
- mayonnaise - 3 tablespoons
- yogurt can be replaced with 18% sour cream - 3 tablespoons
- mustard preferably mild Polish mustard like sarepska or delicatessen-style - 1 teaspoon
- salt to taste
- pepper to taste
- lemon juice optional, for the dressing - 1 tablespoon
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Divide the cauliflower into small florets, rinse thoroughly and pat dry with paper towels.
- Place the cauliflower florets on the tray, drizzle with oil, season with salt and mix well with your hands so every piece is lightly coated.
- Put the cauliflower in the oven for 25–30 minutes. Stir every 10 minutes. The cauliflower should be soft inside and lightly browned on the edges.
- Meanwhile, place the eggs in a saucepan, cover with cold water, bring to the boil and cook for 8–9 minutes from the moment the water starts boiling, until hard-boiled. Then pour off the hot water, cover with cold water and cool.
- Cut the pickled cucumbers into small cubes. Peel the onion and chop very finely.
- In a bowl, mix the mayonnaise, yogurt, mustard and lemon juice. Season with salt and pepper. The dressing should be slightly tangy and bold in flavour.
- Peel the cooled eggs and cut into cubes.
- Let the roasted cauliflower cool slightly (it can still be warm but not hot), then transfer to a large bowl.
- Add the eggs, cucumbers, onion and chopped dill to the cauliflower. Pour over the dressing and gently mix so the florets don’t fall apart.
- Taste and, if needed, season with extra salt and pepper. Serve immediately or after chilling in the fridge for about 30 minutes.
Storage
Sałatkę przechowuj w szczelnie zamkniętym pojemniku w lodówce do 2 dni. Przed podaniem zamieszaj, bo sos może lekko się oddzielić. Nie nadaje się do mrożenia – kalafior i jajka po rozmrożeniu tracą strukturę.
