Cauliflower Salad – Crunchy & Fresh With A Zesty Zing

You'll Need (for 3 portions):

For the salad:

- 1 head of cauliflower
- salt and pepper
- 3 tbsp olive oil
- 3 hard-boiled eggs
- 5 oz celery, cubed
- 1 red onion, diced

For the dressing:

- 3/4 cup plain yogurt
- 1 tbsp mustard
- 1 tbsp honey
- 2 tbsp fresh dill, chopped
- 1 garlic clove, minced
- 3 tbsp olive oil
- juice from half a lemon

Here's How:

1. Cut the cauliflower florets into bite size pieces and discard the stalk.

2. Spread the florets onto a baking tray, season with salt and pepper and drizzle with olive oil. Toss to coat evenly and then bake at 390 °F for 15 minutes.

3. Cut the eggs and add them to a large bowl with the baked cauliflower florets, the celery and the onion.

4. Now for the dressing: add all the ingredients to a mixing bowl or a salad dressing bottle and stir (or shake!) until a smooth consistency is achieved.

5. Pour the dressing over the salad and give it a good few turns with a spoon until well coated.