Love potato salad, but want to cut carbs? Try this healthy cauliflower version and you'll be addicted.
Our friend Carmen at Every Last Bite shared an amazing salad recipe with us that happens to be perfect for summer. But be warned, this is one of those salads where you toss everything together, have a bite to taste it, and 5 minutes and half a bowl later, try to convince yourself you will have just one more bite, and then you will serve it to everyone. It’s that good and that addicting.
Cauliflower is a great low-carb substitute for potatoes in this spin-on classic creamy potato salad. The cauliflower florets are baked in the oven until tender and develop a delicious roasted flavor, a nice alternative to bland boiled potatoes. Like the traditional salad, Carmen added chopped bacon because, let’s be honest, bacon makes everything taste better and adds a delicious saltiness. There is also chopped celery for some nice crunch, finely diced red onion, fresh parsley, and chives.
Hard-boiled eggs are an optional ingredient, but if you want some extra protein, then definitely add them in. This dressing contains just a handful of ingredients and is so easy to make. Although it seems quite thick when you first mix it, it thins out once tossed in the salad. The dressing gets absorbed into the cauliflower florets, so every bite is filled with creamy deliciousness.
This salad is guaranteed to be a favorite at any BBQ this summer. If you are lucky enough to end up with leftovers, they will hold up well in the fridge for at least 2 days.
Creamy Cauliflower Salad
Ingredients
- 1 large head of cauliflower
- 1/2 tbsp. olive oil
- 1/3 cup bacon (approx. 4-5 strips), crumbled
- 3/4 cup celery, finely chopped
- 1/4 cup red onion, finely diced
- 2 hard-boiled eggs, roughly chopped (optional)
- 3 tbsp. chives, finely chopped
- 3 tbsp. parsley, finely chopped
- 3/4 cup mayonnaise
- 1 tbsp. chopped pickles
- 1/2 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. apple cider vinegar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the head of cauliflower into small bite-sized florets and place on a baking sheet. Drizzle the cauliflower with olive oil and bake in the oven for 20 minutes until the cauliflower is tender and slightly golden.
- While the cauliflower is baking, fry the bacon in a pan on the stove. Once it's crisp, roughly chop it into small bite-sized pieces.
- In a food processor or using a hand blender, combine the mayonnaise, pickles, Dijon mustard, vinegar, salt, and pepper and blend until the pickles are broken into small pieces. Taste and adjust the seasoning as needed.
- Once the cauliflower is tender, remove from the oven and allow to cool before transferring to a salad bowl. Top with the chopped bacon, red onion, celery, parsley, and chives. Pour the dressing over top and toss until well coated. Enjoy!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
For more amazing recipes like this one, be sure to check out Carmen at Every Last Bite! And follow her on Instagram for some serious food inspiration!
The entire recipe by Every Last Bite.
