Roasted Cauliflower and Vegetable Salad
This vibrant Roasted Cauliflower and Vegetable Salad features tender roasted cauliflower, crunchy veggies, hard-boiled eggs, and a tangy Dijon dressing for a delightful and satisfying side dish.
Instructions
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1
Preheat oven to 400°F. Spread the cauliflower florets on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
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2
In a large bowl, combine the roasted cauliflower, chopped carrots, hard-boiled eggs, green onions, celery, olives, radishes, and dill pickle.
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3
In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper. Pour the dressing over the salad and toss gently to coat.
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4
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
