Cauliflower Salad
Cauliflower salad is a perfect low-carb alternative for those who love the creamy goodness of traditional potato salad but want to cut back on the carbs. With tender cauliflower florets and a rich, savory dressing, this salad is delicious and satisfies your cravings with fewer calories.
Cauliflower replaces potatoes beautifully in this salad, absorbing all the flavors while staying light and nutritious. Combined with boiled eggs and a tangy mustard dressing, every bite delivers the creamy texture you love without the guilt. Whether you’re following a keto diet or just looking for a healthy side dish, this cauliflower salad is sure to impress.
Let this salad chill overnight to allow the flavors to meld together perfectly. It’s ideal for picnics, barbecues, or as a satisfying side dish that pairs well with grilled meats or sandwiches. Plus, it’s so easy to make that you’ll have it ready in under 30 minutes!
Key Ingredients for a Tasty Cauliflower Salad
- Cauliflower – Steamed or boiled until just tender, cauliflower takes the place of potatoes and absorbs all the rich flavors while keeping things low-carb.
- Boiled eggs – Adding both texture and creaminess, the egg yolks are mashed for richness, while the whites are chopped for a hearty bite.
- Mustard – Adds a zesty tang to balance the creaminess of the mayo and eggs.
- Mayonnaise (or Miracle Whip) – Provides that classic creamy texture and flavor, making each bite indulgent.
- Pickle relish – Brings a touch of sweetness and acidity to brighten the salad.
- Raw onion – Adds a sharp bite that contrasts nicely with the creamy elements of the salad.
- Salt and pepper – Season to taste, enhancing all the other ingredients.
How to Make the Best Cauliflower Salad
Begin by cooking the cauliflower until it’s tender but not mushy. Drain it well and let it cool before cutting it into bite-sized pieces. Hard-boil the eggs, then peel and separate the yolks from the whites. Mash the yolks to a smooth consistency and chop the whites finely.
In a large bowl, combine the cooled cauliflower florets, mashed egg yolks, and chopped egg whites. Add the mayonnaise, mustard, pickle relish, and chopped onions. Stir well to coat everything evenly with the creamy dressing. Season the salad with salt and pepper to your liking.
Refrigerate the salad for several hours, or even better, overnight. This will allow the flavors to develop fully. When ready to serve, garnish with slices of boiled egg and a sprinkle of fresh parsley, if desired.
Tips for the Perfect Cauliflower Salad
Chilling the salad is crucial to bring out its full flavor. The cauliflower and eggs absorb the dressing beautifully when given time to sit in the fridge, making it even tastier the next day. For added crunch, you can toss in some diced celery or bell peppers. You can also adjust the tanginess by adding a splash of vinegar or extra mustard to suit your taste.
Storing and Reheating Leftovers
Cauliflower salad can be stored in an airtight container in the refrigerator for up to three days. The flavors will continue to develop, so you may find it even tastier on the second day. Avoid freezing this salad, as the texture of the cauliflower and eggs may become watery when thawed. To freshen it up, give it a good stir before serving.
Enjoy this delightful cauliflower salad as a healthy, low-carb side that satisfies without compromise!
Cauliflower Salad Recipe
Ingredients
- 1 head of cauliflower steamed or boiled until tender, then cut into bite-sized pieces
- 6 boiled eggs separate the yolks from the whites; mash the yolks and chop the whites into small pieces
- 3 tablespoons mustard
- 1/3 cup mayonnaise or Miracle Whip avoid light versions to keep the carb count low
- 3 tablespoons pickle relish
- 1/8 cup chopped raw onion add more if desired
- Salt and pepper to taste
- Slices of boiled egg and parsley for garnish optional
Instructions
- Cook the cauliflower until just tender, then cut it into bite-sized florets and set aside to cool.
- Boil the eggs, peel them, and separate the yolks from the whites. Mash the yolks in a bowl until smooth and chop the whites into small pieces.
- In a large mixing bowl, combine the cauliflower, chopped egg whites, and mashed yolks. Stir well to blend.
- Add the mayonnaise, mustard, pickle relish, and chopped onion to the mixture. Stir until everything is evenly coated.
- Season with salt and pepper to taste.
- Transfer the salad to the refrigerator and allow it to chill overnight for the best flavor.
- Before serving, garnish with egg slices and fresh parsley, if desired.