Go Back
cauliflower salad made like potato salad in white bowl ready to serve.
Print Pin
No ratings yet

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