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


  • 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


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.


  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.


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