Creamy Dijon Mustard Cauliflower Salad


  • 4-5 cups cauliflower florets
  • 1/2 small red onion, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • Salt & pepper to taste
  • Red pepper flakes, optional
  • For the sauce:
  • 1/4 cup plain hummus or try my caramelized onion hummus for extra pizzazz
  • Juice of 1/4 of lemon
  • 1 teaspoon Kozlik's Daily Dijon Mustard or Dijon by Anton
  • 1 teaspoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt & pepper to taste
  • 1 tablespoon water


  • Add 1 tablespoon olive to a skillet or fry pan. Heat on medium high heat then add in your cauliflower and onion. Pan fry on medium high for about 20 mins, stirring occasionally, and until cauliflower start to get tender. Add balsamic vinegar in the last few minutes.
  • While cauliflower is cooking, combine all sauce ingredients in a small bowl.
  • Remove from heat and drizzle the creamy mustard sauce over the top of cauliflower; stir to combine.
  • Add salt, pepper and red pepper flakes to taste.
  • Plate or transfer to a serving bowl.
  • Serve or store in fridge covered for later. Works well hot or cold. Enjoy!