This low-carb cauliflower salad is a fantastic twist on classic potato salad, offering the same creamy, tangy flavors but with a healthier, low-carb base. It’s a versatile dish perfect for picnics, barbecues, or any meal where a flavorful side dish is needed.
Why You’ll Love This Recipe
I enjoy this recipe for its simplicity and flavor-packed goodness. It’s low in carbs, making it an excellent choice for anyone watching their carbohydrate intake. The combination of tender cauliflower, creamy dressing, and zesty mustard makes it an irresistible crowd-pleaser. Plus, it’s customizable to suit different tastes!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 head cauliflower, steamed or boiled until tender, cut into bite-sized pieces
6 boiled eggs (separate yolks and whites; mash yolks, chop whites into small pieces)
1/3 cup mayonnaise or Miracle Whip (regular, not light)
3 tablespoons mustard
3 tablespoons pickle relish
1/8 cup chopped onion (or more, if desired)
Salt and pepper to taste
Optional garnish: sliced boiled eggs and parsley
Directions
Steam or boil the cauliflower florets until tender but not mushy. Drain and let them cool.
Boil the eggs, then peel them. Separate the yolks into a bowl and mash them, then chop the whites into small pieces.
In a large mixing bowl, combine the cauliflower, mashed yolks, chopped egg whites, mayonnaise, mustard, pickle relish, and chopped onion. Mix everything well.
Season with salt and pepper to taste. Adjust the amount of mayonnaise and mustard to reach your preferred consistency and flavor.
Transfer the salad to a serving dish and garnish with sliced boiled eggs and parsley, if desired.
Cover and chill the salad in the refrigerator overnight to let the flavors meld.
Serve cold and enjoy!
Servings and Timing
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (plus chilling time)
Servings: 6 servings
Calories: 120 kcal per serving
Variations
Add crunch: Include diced celery or bell peppers for extra texture.
Spice it up: Mix in a dash of cayenne pepper or paprika for a little heat.
Herb infusion: Add fresh dill or chives for a burst of herbal freshness.
Vegan twist: Swap the mayonnaise for a vegan-friendly option and replace eggs with tofu or vegan egg alternatives.
Cheesy kick: Sprinkle shredded cheddar cheese or Parmesan for added richness.
Storage/Reheating
I store this cauliflower salad in an airtight container in the refrigerator for up to 3 days. Since this is a cold salad, I serve it straight from the fridge without reheating. If the salad dries out a bit, I stir in a spoonful of mayonnaise to refresh the texture before serving.
FAQs
Can I make this salad ahead of time?
Yes, it’s even better when made ahead because the flavors meld together as it chills.
Can I use frozen cauliflower?
Absolutely! Just cook it according to the package instructions, drain it well, and let it cool before using.
What can I use instead of pickle relish?
Chopped dill pickles or sweet pickles make a great substitute for pickle relish.
Can I use Greek yogurt instead of mayonnaise?
Yes, Greek yogurt works as a lighter alternative to mayonnaise while still keeping the salad creamy.
How can I make it more filling?
Adding cooked, diced chicken or bacon can turn this salad into a hearty meal.
Conclusion
This cauliflower salad is a delightful and versatile recipe that I keep coming back to for its rich flavors and healthy twist on a classic favorite. Whether you’re hosting a barbecue or meal-prepping for the week, this dish will satisfy cravings and impress your guests. Give it a try—I think you’ll love it as much as I do.
📖 Recipe:
Print
Cauliflower Salad
- Total Time: 25 minutes (plus chilling time)
- Yield: 6 servings
- Diet: Gluten Free
Description
This low-carb cauliflower salad is a healthy twist on the classic potato salad. Packed with creamy dressing, tangy mustard, and tender cauliflower, it’s a perfect side dish for picnics, barbecues, or everyday meals. This recipe is simple, flavorful, and customizable, making it a must-have for anyone looking for a delicious low-carb option.
Ingredients
1 head cauliflower, steamed or boiled until tender, cut into bite-sized pieces
6 boiled eggs (yolks mashed, whites chopped)
1/3 cup mayonnaise or Miracle Whip (regular)
3 tablespoons mustard
3 tablespoons pickle relish
1/8 cup chopped onion (or more, if desired)
Salt and pepper to taste
Optional garnish: sliced boiled eggs and parsley
Instructions
- Steam or boil cauliflower florets until tender but not mushy. Drain and cool.
- Boil the eggs, peel them, and separate yolks and whites. Mash yolks and chop whites.
- In a large mixing bowl, combine cauliflower, mashed yolks, chopped egg whites, mayonnaise, mustard, pickle relish, and onion. Mix thoroughly.
- Season with salt and pepper to taste. Adjust mayonnaise and mustard for desired consistency.
- Transfer salad to a serving dish and garnish with sliced boiled eggs and parsley, if desired.
- Cover and chill in the refrigerator overnight to let flavors meld. Serve cold.
Notes
Add crunch with diced celery or bell peppers.
Spice it up with cayenne pepper or paprika.
For a vegan version, use vegan mayonnaise and egg substitutes.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 120 kcal
