Cauliflower "Potato" Salad
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8 INGREDIENTS • 6 STEPS • 3HRS 35MINS

Cauliflower "Potato" Salad

Once again, cauliflower shows off its versatility in this updated version of a classic potato salad. Get your fix of everyone’s favorite summer side dish in a low-carb version of this simple recipe.
Love This Recipe?
Once again, cauliflower shows off its versatility in this updated version of a classic potato salad. Get your fix of everyone’s favorite summer side dish in a low-carb version of this simple recipe.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

3HRS 35MINS

Total Time

Ingredients

Servings
4
us / metric
Cauliflower
1/2 head
Cauliflower
Olive Oil
1 Tbsp
Olive Oil
Mayonnaise
1/3 cup
Mayonnaise
Yellow Mustard
1 Tbsp
Yellow Mustard
Dill Pickle Coins
4 Tbsp
Dill Pickle Coins
or Diced Dill Pickles
Paprika
1 tsp
Paprika
Salt
to taste
Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper

Nutrition Per Serving

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Calories
186
Fat
18.6 g
Protein
1.7 g
Carbs
4.4 g
Love This Recipe?
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

Feel free to add extra things to the salad like chopped hard-boiled eggs, diced celery, or minced onion if desired.

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper, aluminum foil, or a silicone baking mat.
step 2
Cut the Cauliflower (1/2 head) into 1-inch florets.
step 3
In a large bowl, toss together the cauliflower, Olive Oil (1 Tbsp), Salt (to taste), and Freshly Ground Black Pepper (to taste) until mixed.
step 4
Spread the cauliflower out on the baking sheet and roast for 25 minutes, or until the cauliflower just begins to brown. Halfway through the cooking time, stir the cauliflower so that it can brown evenly. Let cool for 10 minutes.
step 5
Once the cauliflower has cooled slightly, mix it with the Mayonnaise (1/3 cup), Yellow Mustard (1 Tbsp), and Dill Pickle Coins (4 Tbsp) in a large bowl.
step 6
Sprinkle the Paprika (1 tsp) on top, then chill in the refrigerator for 3 hours before serving.

Tags

Dairy-Free
American
4th of July
Gluten-Free
Lunch
Keto
Snack
Low-Carb
Healthy
Shellfish-Free
Dinner
Vegetarian
Labor Day
Salad
Memorial Day
Side Dish
Summer
Vegetables
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