Loaded Cauliflower Salad Recipe

Break away from carb-heavy summer salads and wow everyone with this super yummy roasted Cauliflower Salad!

This easy faux-tato salad starts with perfectly roasted cauliflower. It’s cooled and tossed with celery, onion, bacon, and cheese in a rich creamy dressing.

So easy to make and everyone loves this recipe!

A Fully Loaded Cauliflower Salad

Just as refreshingas it is delicious this is a great twist on a potato salad.
This is best made in advance and chilled to let the flavors blend!
This recipe works as a hearty side dish with all your favorite bbq recipes and even those who don’t follow a low carb lifestyle LOVE this cauliflower potato salad.
Roasting the cauliflower so it’s lightly caramelized adds extra flavor!

Ingredients & Variations

Cauliflower – Use fresh cauliflower for best results. Frozen cauliflower florets will work but should be thawed first. Fresh broccoli can be substituted in this recipe or use cauliflower and broccoli!

Bacon – No time to cook bacon? Use pre-packaged bacon bits and pop them in the microwave for about 45 seconds to crisp. Use chopped hard-boiled eggs for a meatless salad, if desired.

Dressing – Mayonnaise, sour cream, sweet relish, and apple cider vinegar only need a few savory seasonings. Add in some fresh herbs like dill or parsley, a squeeze of fresh lemon juice, or a minced clove of garlic.

Cheese – Cheddar is best but if it’s not available, use shredded mozzarella, a Mexican blend, feta, bleu cheese crumbles, or parmesan!

Add-Ins – Radishes, celery, and green onions bring the crunch and contrast. Add other favorites like chopped pickles, red onion, olives, or red bell pepper.

PRO TIP: To cut cauliflower, place it stem-side up on the cutting board. Pull off the leaves. Using a pairing knife cut around the main stem, and then continue cutting until all the florets are cut from the main stem. Cut into bite-sized pieces.

How to Make Cauliflower Salad

The flavor of this recipe is similar to a classic potato salad and it’s one of our fave low carb recipes.

Toss cauliflower with olive oil and seasonings. Roast until browned (per recipe below).
Whisk dressing ingredients together in a small bowl.
Toss cooled cauliflower with remaining ingredients & dressing.
Cover & chill at least 2 hours before serving.

Storing Leftover Salad

Keep leftover loaded cauliflower salad covered in the refrigerator for up to 4 days, stirring before serving.

Picnic-Perfect Salads

Did you make this Loaded Cauliflower Salad for a crowd? Be sure to leave a rating and a comment below!

4.98 from 44 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Cauliflower Salad is a crispy, crunchy, flavor-packed vegetable salad!

Prep Time 20 minutes

Cook Time 20 minutes

Chill Time 2 hours

Total Time 2 hours 40 minutes

Preheat oven to 425°F.
Toss cauliflower pieces with olive oil, salt, & pepper. Roast on a sheet pan for 15-20 minutes or until tender-crisp. Set aside to cool completely.
Whisk all dressing ingredients in a small bowl.
Place cooled cauliflower in a large bowl along with the remaining ingredients. Toss with dressing.
Chill at least 2 hours before serving.

Do not overcook the cauliflower, it should be tender-crisp. Use the add-ins listed in the recipe or add whatever you add to potato salad. Boiled eggs are a great addition. Chill before serving to allow the flavors to blend. 4.98 from 44 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Source