Cauliflower Salad49 Reviews
- Prep: 25 min
- Cook: 10 min
- Ready In: 2 hr 35 min
“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.” - by Debbwl56
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 306 cal
- 25.9 g
- 12.8 g
Based on a 2,000 calorie diet
Reviews (49)Rate This Recipe
"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 use lo..." See morewfat mayo or FF sour cream/plain yogurt to lower the fat a bit."
"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: used r..." See moreed onion (a few tbs because I didn’t want the onion to be overpowering), used relish instead of pickles, used bacon bits instead of real bacon (they didn't stay crispy so I would suggest adding them just before serving or use real bacon!) and omitted the peas. There was a bit too much dressing, but it tastes just like potato salad. I wasn’t expecting this salad to be spectacular, but I was nicely surprised. Puts a nice twist in the average potato salad."
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