Cauliflower Salad Recipe
This delicious cauliflower salad is the perfect way to cut down on carbs while still enjoying the same great flavors you’ll find in a classic potato salad recipe. Cauliflower Potato Salad is a delicious addition to your summer menu.
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!
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 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 a depth of flavor to the entire salad.
- salt & pepper – to taste.
- parsley – for garnish if desired.
Mediterranean 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!
- 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.
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.
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
- 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