Cauliflower Salad

Ingredients:

3 tablespoons extra virgin olive oil

3 tablespoons whole milk Greek yogurt

1½ tablespoons fresh lemon juice

1 teaspoon French DIJON mustard

1 teaspoon honey

1 clove garlic, grated

1/2 teaspoon sea salt

Freshly ground black pepper

4 cups small cauliflower florets (about one medium cauliflower weighing about 700 g)

3 hard-boiled eggs, chopped

2 celery stalks, thinly sliced

1/2 cup pickled red onions

1½ tablespoons capers

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

Directions:

1. In a large bowl, whisk together the olive oil, Greek yogurt, lemon juice, mustard, honey, garlic, salt and a few pinches of pepper.

2. Add the cauliflower and mix well to coat. Then add the eggs, celery, pickled onions, capers, parsley and dill. Mix everything together.

3. Cover and refrigerate for at least 1 hour.

4. Before serving, mix the salad well and season with additional seasoning to taste.