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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Recipes / Side Dishes / Cauliflower Salad

Cauliflower Salad

July 6, 2021

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two image collage showing cauliflower salad in white bowl topped with hard boiled eggs and fresh ground black pepper. Center color block with text overlay.

This delicious Cauliflower Salad is the perfect way to cut down on carbs while enjoying the same amazing flavors you’ll find in a classic potato salad recipe. This Cauliflower Potato Salad is a tasty addition to your summer menu!

Looking for more amazing salad recipes? Make sure to try my Strawberry Spinach Salad and Broccoli Salad!

cauliflower salad made like a potato salad in white serving bowl and topped with slices of hard boiled egg. text overlay at top of image.

We are obsessed with my mom’s broccoli salad recipe and often times add half or even all cauliflower to the recipe in place of the broccoli – it’s delicious!

But today, this Cauliflower Salad recipe is really more of a Cauliflower Potato Salad for those of us who occasionally try to cut carbs 😜 I’ve had lots of requests for more low carb recipes so here ya go!

Cauliflower Potato Salad

Creamy, delicious potato salad made with cauliflower is the perfect way to cut down on carbs while keeping the same delicious flavors you’ll find in a classic potato salad recipe.

It’s made very similarly to a potato salad right down to cooking the cauliflower in advance. I love to roast the cauliflower for the best flavor but I give directions for steaming or boiling the cauliflower as well.

It’s a delicious low-carb option for those who want to enjoy potato salad without the extra amount of carbs.

What To Serve With Cauliflower Salad

This delicious side dish goes with pretty much everything but here are a few favorites that we enjoy with this cauliflower salad:

  1. Grilled Chicken with this chicken marinade
  2. Homemade Chicken Nuggets
  3. The BEST Steak Kabobs
  4. Chicken Salad
  5. Baked Salmon with Honey Dijon Glaze
  6. Grilled Steak using this Steak Seasoning or Steak Marinade
bowl of cauliflower potato salad topped with hard boiled egg quartered and sprinkled with pepper.

Ingredients Needed

This recipe is so incredibly easy to make and I know it’s going to become a staple in your home. It’s a great substitute for potato salad and a delicious addition to any summer menu.

Let’s take a quick look at what you’ll need here and, as always, you can find the full, printable recipe card at the end of this post.

  • cauliflower – use one small head of cauliflower or, if you’re in a hurry, you can always pick up a big of cauliflower florets.
  • extra virgin olive oil – this is for roasting the cauliflower. If you choose to steam it instead, you won’t need the olive oil.
  • green onions – lots of amazing flavor for the salad.
  • celery stalks – adds terrific crunchiness and texture.
  • hard boiled eggs – a must for this salad. Make extra if you want to top off the salad with extra for garnish.
  • dill pickles, relish, or sun dried tomatoes – use what you prefer, the dill pickles have the least amount of carbs.
  • mayonnaise – the base of the salad dressing.
  • dijon mustard – really provides depth of flavor to the entire salad.
  • salt & pepper – to taste.
  • parsley – for garnish if desired.
ingredients for cauliflower salad all laid out on white surface and ready to use.

How To Make Cauliflower Potato Salad

This salad can be made 2 ways: by roasting the cauliflower or by steaming the cauliflower. I’m giving instructions for both methods below;

To Roast Cauliflower

  1. Preheat oven to 400°F.
  2. Cut or break cauliflower into small florets.
  3. Place the cauliflower in a single layer on a large baking sheet.
  4. Drizzle with olive oil and season with salt and pepper, toss to coat.
  5. Bake for 15 minutes or so, until cauliflower is tender but not soft.
  6. Let cool completely before assembling salad.

To Steam Cauliflower

  1. Bring water to a boil in a large pot with a steamer insert. If you don’t have an insert, no biggie, just make sure to let the water drain from the cauliflower after cooking.
  2. Cut or break cauliflower into small florets.
  3. Cook the florets in boiling water or in the steamer basket just until tender.
  4. Remove and let cool being sure to drain any excess liquid before assembling the salad.

Salad Assembly

  1. Dice green onions, celery, hard boiled eggs and sun dried tomatoes and set aside.
  2. Combine cooled cauliflower, green onions, celery, hard boiled eggs, and sun dried tomatoes in a large serving bowl.
  3. Season with salt and pepper and gently stir in mayonnaise and dijon mustard. Taste and adjust seasoning as needed.

The cauliflower salad can be enjoyed immediately or refrigerated until ready to serve.

all salad ingredients in large glass bowl ready to be mixed together.

Trish’s Tips

Follow my tips for the best cauliflower salad recipe!

  • This salad is delicious the same day it’s made but if you have the time to make it in advance, it’s even more amazing the next day. The flavors really get a chance to meld and intensify.
  • If you aren’t a fan of sun dried tomatoes, replace with relish or diced dill pickles.
  • Want to try another cauliflower salad? Make my broccoli salad with cauliflower instead – it’s so good!

FAQs

How should this salad be stored?

Store this salad in an airtight container in the refrigerator for up to three days.

Can this salad be made in advance?

Yes! The flavor is even better the second day so I totally recommend this.

Can this recipe be doubled?

Absolutely! If you’re making this cauliflower potato salad for a large group, feel free to double triple, whatever you need. I get about 4 servings from this recipe as a side dish so keep that in mind.

cauliflower salad made like potato salad in white bowl ready to serve.

More Delicious Salad Recipes

  1. Fresh Fruit Salad
  2. Berry Salad
  3. Chicken Salad
  4. Cucumber Salad
  5. Broccoli Salad
  6. Tropical Fruit Salad with Honey Lime Dressing

How To Make Cauliflower Salad

cauliflower salad made like potato salad in white bowl ready to serve.
Print Pin
5 from 6 votes

Cauliflower Salad

This delicious Cauliflower Salad is the perfect way to cut down on carbs while keeping the same amazing flavors you'll find in a classic potato salad recipe. This Cauliflower Potato Salad is a tasty addition to your summer menu!
Course Salad, Side Dish
Cuisine American
Keyword cauliflower potato salad, cauliflower salad, cauliflower salad recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 336kcal
Author Trish – Mom On Timeout

Ingredients

  • 1 cauliflower small head
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 green onions
  • 2 to 3 celery stalks
  • 2 hard boiled eggs
  • ½ cup diced dill pickles or sun dried tomatoes or relish
  • ½ cup mayonnaise
  • 2 tablespoons dijon mustard
  • salt to taste
  • fresh ground black pepper to taste
  • parsley for garnish

Instructions

To Roast Cauliflower

  • Preheat oven to 400°F.
  • Remove the core of the cauliflower and cut or break into small florets.
  • Place the cauliflower in a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper, toss to coat.
  • Bake for 15 minutes or so, until cauliflower is tender but not soft. Let cool completely before assembling salad.

To Steam Cauliflower

  • Bring water to a boil in a large pot with a steamer insert. If you don't have an insert, no biggie, just make sure to let the water drain from the cauliflower after cooking.
  • Remove the core of the cauliflower and cut or break into small florets. Cook the florets in boiling water or in the steamer basket just until tender. No more than 5 minutes or the cauliflower might get too soft for the salad. Remove and let cool being sure to drain any excess liquid before assembling the salad.
  • Dice green onions, celery, hard boiled eggs and sun dried tomatoes and set aside.
  • Combine cooled cauliflower, green onions, celery, hard boiled eggs, and sun dried tomatoes in a large serving bowl. Season with salt and pepper and gently stir in mayonnaise and dijon mustard. Taste and adjust seasoning as needed.
  • The cauliflower salad can be enjoyed immediately or refrigerated until ready to serve.

Notes

  1. The sun dried tomatoes add a ton of flavor but they also have a fair amount of carbs. Replace with dill pickles or relish for a more low-carb option.
  2. If you like your salad well dressed, consider doubling the dressing amounts.

Nutrition

Calories: 336kcal | Carbohydrates: 9g | Protein: 7g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 496mg | Potassium: 516mg | Fiber: 4g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 71mg | Calcium: 63mg | Iron: 1mg
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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

enjoy!

By Trish - Mom On Timeout July 6, 2021 30 Minutes or Less, Appetizers and Sides, Low Carb, Recipes, Salad, Side Dishes, Summer, vegetables

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Comments

  1. Brandy says

    July 8, 2021 at 9:37 AM

    What can I use in place of celery?

    Reply
    • Trish - Mom On Timeout says

      July 12, 2021 at 10:25 AM

      You can omit it if you aren’t a celery fan.

      Reply

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Hi, I’m Trish!

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