Print Friendly

Have you heard of substituting cauliflower for potatoes?  Sounds impossible, doesn’t it?  That’s what I thought too, until I took a chance and tried it out myself.  Guess what, using cauliflower as a replacement for potatoes in potato salad is AMAZING!  Wow, I am shocked at how yummy (not to mention nutritious) this salad is!

I used traditional creamy potato salad ingredients for my inspiration in this recipe.  Please give this a try, you’ll be surprised how people can’t even tell it’s not potato salad, so fun!  This recipe is a base, but if it is missing something you love in potato salad feel free to add it in, you are in charge when you are cooking, my recipes are just here to give you ideas and provide inspiration (at least that’s my goal!)

Creamy Roasted Cauliflower Salad

  • 1 head of cauliflower or 1-2 bags frozen cauliflower florets
  • 1 Tbs. olive oil
  • 4-5 hard boiled eggs, diced
  • 4-5 dill pickles, diced
  • 1/4 tsp. garlic powder
  • 1/8 tsp. paprika
  • 1/4 cup mayonnaise.
  • 1 Tbs. Dijon mustard
  • salt and pepper to taste
  • Garnish as desired, I used chopped green onions, sliced black olives, and cilantro

Preheat the oven to 400 degree.  While the oven is preheating line a rimmed cookie sheet with foil.  Cut the cauliflower florets from the stock into the same sized pieces and place in a bowl.  Sprinkle with olive oil, salt, and pepper and stir to coat.  Spread the cauliflower evenly across the prepared cookie sheet and roast in the oven for 15-20 minutes, depending on the size of the florets.  When the cauliflower is done it will be soft, but not mushy, still holding it’s form.  Make sure you keep an eye on it, cooking time will vary depending on the size of the florets.*

While the cauliflower is roasting, dice the hard boiled eggs, pickles, and any garnishes or extra ingredients you like in your potato salad.

When the cauliflower is done remove it from the pan and cut it into “potato sized” pieces.  This part is important, don’t leave the pieces of cauliflower too big!

Combine the cut up cauliflower, eggs, pickles, garlic powder, paprika, mayonnaise, and mustard in a mixing bowl.  Taste the salad and adjust the seasonings, mayo, and mustard, as desired.

Garnish as desired and refrigerate to chill, at least an hour.

*If this seems like too much work, you could just steam the cauliflower and use that in the salad.  I just prefer the flavor of roasted cauliflower.