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Cauliflower Salad

Cauliflower Salad

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    2 h 35 m
Debbie Lopez

Debbie Lopez

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
43

Sarah Jo

6/15/2009

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 lowfat mayo or FF sour cream/plain yogurt to lower the fat a bit.

Tanya S.
17

Tanya S.

11/22/2010

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 red 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.

Tammy
9

Tammy

7/5/2008

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 and only 2 eggs to help reduce the calories a little.

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