BY: Jas · PUBLISHED: · UPDATED: · This post may contain affiliate links.
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If you're following paleo, keto, whole 30, or any low-carb diet, you will love this simple cauliflower salad recipe because you'll get the same flavor of your favorite potato salad minus the carbs and gluten.
This mock potato cauliflower salad is healthy and perfect for summer barbecues or winter slim-downs. I am a big fan!
Cauliflower soaks up the flavor of the dressing really well because of all its creases and crevices. The whole family will love this easy-to-follow cauliflowersaladrecipe.
Table of Contents
1) What's in this Cauliflower Salad?
2) How to make this mock potato salat?
3) What other recipes with cauliflower should I try?
4) Low-Carb Mock Potato Cauliflower Salad Recipe
What's in this Cauliflower Salad?
One thing you won't find in this dish is mayonnaise. Yep, you've read that right, it's made with a no-mayo homemade salad dressing!
- Cauliflower - separate in similar size florets
- Celery - choose tender celery stalks
- Green onions - white and green parts
- Eggs- hard-boiled
- Parsley - fresh (optional)
- Dijon mustard - I like grainy kind
- Olive oil - extra virgin
- Vinegar - distilled white or apple cider
- Salt - to taste
Whether as a salad, an appetizer, side, or a topping, cauliflower is often on my menu. I even got my husband like it no matter how it is prepared. He especially likes this salad because it's dairy-free.
In summer, I opt for this low-carb and gluten-free salad to serve with grilled lamb chops or flank steak but it also goes well with seafood, like Cuban grilled salmon or shrimp kebabs.
When temps are lower and you're looking for cozier dishes, oven-roasted cauliflower is still a wholesome side to any protein, such as roasted pork tenderloin or crispy chicken.
Did you know cauliflower has 28 science-backed health benefits? What's not to love?
How to make this mock potato salat?
*Scroll down for complete, printable recipe including nutritional information.
- Steam the cauliflower until fork-tender. Cool to room temperature.
- Place the cooked florets in a large bowl. Add celery, onion, eggs, and parsley.
- Whisk mustard, oil, vinegar, and salt together until combined.
- Fold gently into the bowl with the cauliflower. Chill before serving.
And there you have it. A simple, healthy mock potato salad that everyone likes. Makes life easier when I don't have to cook separate things for myself and others.
This salad will satisfy even the pickiest eater's palate. It has very much the same taste and texture as your regular potato salad, without the carbs.
Whenever I brought this dish to potlucks and cookouts, it was the first thing to go. People are usually surprised by how mild and similar to "real" potato salad it is. I think the dressing seals the deal!
For a loaded version, add crispy fried bacon pieces and shredded cheddar. If you're not counting calories, mix the dressing with mayo and sour cream.
What other recipes with cauliflower should I try?
- ROASTED CAULIFLOWER WITH GASTRIQUE SAUCE
- SPAGHETTI WITH CARAMELIZED CAULIFLOWER AND MUSHROOMS
- OVEN-ROASTED CAULIFLOWER SOUP
- CAULIFLOWER-TOPPED PORK CHOPS
- EASY CAULIFLOWER FRITTATA
- CAULIFLOWER STEAKS
Low-Carb Mock Potato Cauliflower Salad Recipe
By Jas
This cauliflower salad is a great low-carb alternative to a classic potato salad. Delicious and heart-healthy!
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Salad
Cuisine American
Yields 4 servings
Calories 136 kcal
EQUIPMENT
Ingredients
US Customary - Metric
- 1 head cauliflower, large
- 1 stalk celery, diced
- 4 green onions, chopped
- 2 eggs, hard - boiled
- 1 tablespoon parsley, chopped
- 1 tablespoon dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon vinegar
- ½ teaspoon salt
Instructions
Cut up cauliflower into same-sized pieces and steam until fork-tender, about 5-10 minutes (depending on the size of your florets). Drain and place into a large bowl; let cool to room temperature.
While cauliflower is steaming, boil the eggs. Place in a small saucepan and cover with cold water. Bring to a boil, lower the heat, and cook for 6-7 minutes. Cool, peel, and slice or chop.
Add chopped celery, green onions, eggs, and chopped parsley to the bowl with the cauliflower.
In a small bowl, make the dressing: whisk the mustard, oil, vinegar, and salt together until combined. Gently fold with the cauliflower. Chill before serving.
Notes
Want to make this salad a main dish? Load it with crispy bacon, shredded cheddar, and add mayo and sour cream to the dressing!
Nutrition
Calories: 136kcal (7%) | Carbohydrates: 8g (3%) | Protein: 6g (12%) | Fat: 10g (15%) | Saturated Fat: 2g (10%) | Cholesterol: 82mg (27%) | Sodium: 411mg (17%) | Potassium: 493mg (14%) | Fiber: 3g (12%) | Sugar: 3g (3%) | Vitamin A: 323IU (6%) | Vitamin C: 73mg (88%) | Calcium: 53mg (5%) | Iron: 1mg (6%)
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Reader Interactions
Comments
Meredith Wouters says
This sounds delicious! I feel like cauliflower is an under-appreciated vegetable. 🙂 Totally going to give this a try after my next trip to the grocery store! (Found you on Show Me Saturday)
Reply
allthatsjas says
Thanks for stopping by Meredith! I recently learned how versatile is cauliflower!
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