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.
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!
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Loaded Cauliflower Salad Recipe
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!
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Serving: 0.5cup | Calories: 152 | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 196mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 24.3mg | Calcium: 54mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish Cuisine American
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