Preheat the oven to 200C/400F. Add your chopped cauliflower, sprinkle with salt and pepper and drizzle with the olive oil.
Bake the cauliflower for 20-25 minutes, until lightly brown and tender. Remove from the oven and let it cool to room temperature.
In a small bowl, combine the dressing ingredients and whisk until smooth.
Once the cauliflower has cooled, add it to a bowl with the chopped onion, celery, pickles, and boiled eggs. Mix through the dressing. Sprinkle with the chopped dill and serve immediately.
Notes
TO STORE: Leftovers should be stored in the refrigerator, covered, for up to 3 days.
TO FREEZE: Place the salad in an airtight container and store it in the freezer for up to 2 months.
TO MAKE AHEAD: Prepare the salad and the dressing separately up to 2 days in advance. When ready to serve, add the dressing over the salad.
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 6g | Protein: 8g | Fat: 14g | Sodium: 802mg | Potassium: 331mg | Fiber: 3g | Vitamin A: 248IU | Vitamin C: 36mg | Calcium: 52mg | Iron: 1mg | NET CARBS: 3g
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