Name: Cauliflower Salad
Prep time: 15 min
Cook time: 3 min
Total time: 28 min
Yield: 2
Cuisine: Salad
Ingredients: 2 eggs; 1 small head cauliflower; 1/2 cup chopped celery; 2 shallots; ½ cup mayonnaise; 2 tbsp dijon mustard; ½ cup sundried tomatoes; Salt & pepper; Parsley or herb of choice for garnish

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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.

Bowl of cauliflower salad with eggs on top.

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.

Ingredients for cauliflower salad in a bowl before mixing.

Mixing dressing through a cauliflower salad.

Variations

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.

Yield: 2 serves as a main | 4 serves as a side dish

Cauliflower Salad

A low carb alternative to traditional potato salad, this creamy cauliflower salad with sundried tomatoes is an excellent make-ahead salad that only gets better with time.

Prep Time 15 minutes

Cook Time 3 minutes

Cooling Time 10 minutes

Total Time 28 minutes

Ingredients

2 eggs
1 small head cauliflower
1/2 cup chopped celery
2 shallots
½ cup mayonnaise
2 tbsp dijon mustard
½ cup sundried tomatoes
Salt & pepper
Parsley or herb of choice for garnish

Instructions

Boil eggs and set aside to cool.
Chop cauliflower into florets – larger is better so they don't fall apart.
Blanch the cauliflower in boiling water or use a steamer. This should only take a few minutes as you want the cauliflower to be cooked, yet still firm so it holds its florets. If you overcook it, it will end up mush in the salad. Set aside to cool.
Chop celery, shallots and sundried tomatoes into small pieces.
Place the cooked cauliflower, celery, shallots, boiled eggs (reserve some egg wedges for a top garnish) and sundried tomatoes into a big salad bowl. Toss with mayonnaise and dijon mustard. Adjust salt and pepper to taste.
Top with remaining egg quarters and sprinkle with herb of your choice. Any remaining shallots or chives make a nice garnish.
Enjoy immediately or refrigerate it until chill.

Notes

This salad tastes better when it has had time to sit (much like potato salad) so can be made a day in advance.
Keep leftovers in an airtight container for up to four days.

You can always sub sundried tomatoes for bacon bits for a non-vegetarian version.
Add seeds such as pumpkin or sunflower for extra texture and crunch.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 281Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 105mgSodium: 525mgCarbohydrates: 12gFiber: 4gSugar: 6gProtein: 7g

Nutrition data provided here is only an estimate