Cauliflower Salad

Cauliflower Salad

58
Debbie Lopez 0

"I came up with this one summer when I was on a low carb diet, it is similar to a potato salad but made without the potato."

Ingredients

2 h 35 m {{adjustedServings}} servings 306 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
  2. In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
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Reviews

58
  1. 73 Ratings

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This is something I make all the time during the summer. To change it up, I might add chopped bacon and shredded lowfat cheese. Almost everyone who tries it likes it better than potato salad! I ...

I was looking for a recipe to use my cauliflower before it went bad, and this turned out to be pretty good (and simple). I didn’t have all the ingredients on hand so I made a few modifications: ...

Very Good - I used frozen cauliflower and cooked it according to the package directions which kept it a little crispy. I added real bacon pieces (less fat) and also used less light-mayonnaise an...