Creamy Cauliflower Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 1 large head of cauliflower
  • 1/2 tbsp olive oil
  • 1/3 cup bacon (approx 4-5 strips)
  • 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


  1. Preheat the oven to 350 degrees Fahrenheit

  2. 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 in color.  

  3. 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. 

  4. 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. 

  5. 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!