This simple salad is made with peas, eggs and cauliflower. It reminds me of potato salad, but fresh and elegant. My sister first told me about this recipe after she tried it and I didn’t think it would work. Peas AND cauliflower? But it does! Cauliflower Pea Salad has a nice crunch from the cauliflower and subtle sweetness from peas. The hard boiled eggs give this salad that familiar taste, but all together it’s this wonderful new thing that is now one of my favorite salads to prepare. I love it alongside salmon burgers or with a meal of Fish, Easy and Delicious Baked Beans and Sweet and Soft Homemade Dinner Rolls.
How To Make Cauliflower Pea Salad
Cauliflower Pea Salad Start with, of course, a head of cauliflower. Trim your cauliflower and cut into bite size florets. I like to then steam my cauliflower in a steamer basket on the stove, but you can also boil your cauliflower for 7 to 10 minutes or until fork tender. Drain and cool. While that is cooling, you can boil your eggs. You will need at least 3. Sometimes I will add an extra egg or two depending on how large my head of cauliflower is.
While your eggs are boiling, you can prepare your peas. I like to rinse and then steam them from frozen for about 5 minutes. Then I will allow them to cool. The original recipe calls for the peas to simply be thawed, but I think they are much sweeter after a quick steam.
Now you want to prepare your dressing. Start by mixing your mayonnaise, mustard, salt, pepper and relish in a medium bowl. Add in your chopped boiled eggs, cooled peas and cauliflower and mix well until everything is combined and coated. Cover and refrigerate for at least 2 hours before servicing. Enjoy!
Caulilflower Pea Salad
A simple and elegant salad made with cauliflower, peas and eggs.
- 1 head cauliflower trimmed and cut into bite-size florets
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- pepper to taste
- 3 hard boiled eggs chopped
- 3/4 cup frozen green peas thawed
- 3 tablespoons of prepared or homemade relish
Steam or boil cauliflower or 7-10 minutes or until fork tender. Drain and cool slightly.
(Optional) Rinse and steam your peas for 5 minutes.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add in the cauliflower, eggs, onion, peas and relish. Combine until well coated.
Cover and refrigerate for at least 2 hours. The longer the cauliflower salad chills, the better the flavor.
Steaming your peas are optional, but I like the flavor of them steamed better.
Feel free to customize this salad with ingredients like grated cheese or even onions.