For a vegetarian option, omit the bacon and consider adding chopped walnuts or pecans for a delightful crunch. Feel free to adjust the amount of mayonnaise to your liking. For a tangier salad, substitute some of the mayonnaise with Greek yogurt or sour cream. This salad is best served cold. It can be stored in an airtight container in the refrigerator for up to 3 days.
Cauliflower "Potato" Salad
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PREP TIME25 mins
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COOK TIME10 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS48
Rediscover a classic with a delightfully healthy twist! This Cauliflower "Potato" Salad reimagines the comforting flavors of traditional potato salad, replacing the spuds with tender cauliflower florets. It's a vibrant, flavorful, and lighter take on a beloved favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol63 mg
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Fiber2 g
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Protein3 g
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Saturated Fat4 g
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Sodium2001 mg
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Sugar3 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
3 mins
In a large pot, bring 4 quarts of water to a rolling boil over medium-high heat. Add 2 tablespoons of salt. (2 minutes)
02
Step
1 mins
Gently introduce the cauliflower florets into the boiling water, ensuring they are submerged. Return to a boil and cook for precisely 3 minutes to achieve that perfect tender-crisp texture. (5 minutes)
03
Step
23 mins
Immediately remove the cauliflower from the heat and drain thoroughly in a colander. (1 minute)
04
Step
2 mins
To halt the cooking process and preserve the cauliflower's vibrant color and texture, spread the drained florets in a single layer onto a metal tray. Transfer to the freezer and chill until completely cool, approximately 20 to 25 minutes. This step is crucial for preventing a mushy salad. (22 minutes)
05
StepWhile the cauliflower is chilling, prepare the dressing. In a large mixing bowl, combine 1 cup of mayonnaise, 0.5 cup of thinly sliced celery, 3 slices of crumbled cooked bacon, 4 tablespoons of minced onion, 3 tablespoons of minced sweet pickles, and 1 teaspoon of spicy mustard. Add 0.125 teaspoon of ground turmeric. Stir well to ensure all ingredients are evenly distributed. (3 minutes)
06
StepOnce the cauliflower is thoroughly chilled, gently fold it into the prepared dressing. Add 2 diced hard-boiled eggs. Toss gently to combine, being careful not to break the cauliflower florets. (2 minutes)
07
StepSeason the salad generously with salt and freshly ground black pepper to taste. For an extra layer of flavor, consider adding a pinch of smoked paprika or a dash of hot sauce. (1 minute)
08
StepCover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and deepen. This chilling period enhances the overall taste and texture of the salad. (30 minutes)
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Deontae Rodriguez
Jun 30, 2025I added some chopped dill pickles for an extra tangy kick, and it was perfect!
Sierra Waelchi
May 25, 2025This recipe saved me from derailing my diet at the family BBQ!
Yasmeen Borer
Apr 17, 2025The roasted cauliflower tip is a game changer! Adds so much depth of flavor.
Emily Schinner
Apr 9, 2025I used greek yogurt instead of mayonnaise to make it even lighter. Still great!
John Lebsack
Apr 2, 2025I did not have red onion, so I used yellow onion and it was still delicious!
Emerson Lakin
Mar 2, 2025I was skeptical, but this was surprisingly delicious! A great way to cut carbs.
Karson Daugherty
Dec 12, 2024Easy to make and a crowd-pleaser. I'll definitely be making this again.
Mariana Armstrong
Nov 11, 2024My family loved this! They didn't even realize it wasn't potato salad until I told them.