Saturday, December 4

Cauliflower Egg Salad

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Cauliflower Egg Salad Recipe

By Tammy Algood Published: May 1, 2015

  • Yield: 5 Servings



  1. Bring a large pot of water to a boil over high heat. Add the cauliflower and cook for about 3 minutes. Drain in a large colander and immediately add the capers and olives. Toss well and let cool to room temperature for at least 30 minutes.
  2. Meanwhile, in a large bowl, whisk together 4 tablespoons of the oil, vinegar, salt and pepper. Set aside.
  3. Transfer the cauliflower mixture to the mixing bowl and toss to evenly coat. Gently add the eggs and garbanzo beans or chickpeas. Drizzle with the remaining oil. Adjust the seasonings if necessary.
  4. Serve at room temperature or cover and refrigerate up to 2 days and serve cold.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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