Cauliflower Salad

5 from 8 votes

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

Cook Time 15

Servings

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

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.
If you like your salad well dressed, consider doubling the dressing amounts.

Nutrition