If you are looking for a low carb alternative to traditional creamy potato salad, this cauliflower salad ticks all the boxes.
Cauliflower is one of those great ingredients that are available all year round depending on the variety you use. You can have cauliflower varieties perfect for spring picnic salads and varieties perfect for fall picnic salads. I think it is an incredibly versatile, yet underutilized veg, especially on the picnic scene. Take our Cauliflower Buffalo Dip recipe, for example, it’s a wonderful picnic dip especially for the cooler months.
Recipe Suggestions and Variations
Don’t Overcook the Cauliflower
While you can use raw cauliflower (let it sit in the dressing for as long as possible before serving) this recipe calls for cooked cauliflower. The trick here is to lightly blanch the cauliflower – don’t overcook it or it will turn to mush in your salad.
Roast Your Cauliflower
Another alternative to blanching, for more depth of flavour, is to roast your cauliflower florets. Simply place the florets on a baking sheet, drizzle with olive oil and a little salt and roast until softened and golden.
- If you don’t have shallots, chives are a great substitute, even dried ones at a pinch.
- You can sub sun-dried tomatoes for bacon bits for a non-veggie version.
- Seeds such as pumpkin or sunflower make a great addition for extra crunch.