Cauliflower “Faux-tato” Salad is a low-carb alternative to potato salad. This classic, creamy, gluten free side dish is absolutely delicious!
I realize people are extremely particular about their potato salad. Some load it up with crunchy bits like celery and onion, while others go crazy with caramelized onions and bacon (hi, me) but there’s definitely something to be said about classic, creamy potato salad with a simple, mayo-based dressing. Hey, there’s a reason why my Classic Potato Salad recipe goes crazy on the blog every summer!
So why mess with a good thing? Because it’s not a bad thing when you create something equally as delicious as classic potato salad that’s lighter and low-carb to boot. My Cauliflower “Faux-tato” Salad is the perfect lower-carb alternative to traditional potato salad. Yep, just swap boiled potatoes for cauliflower and you’re in business!
Creamy and just a touch tangy, it’s a game-changing recipe that needs to make an appearance at your next summer picnic, potluck, or BBQ.
I have to point out that I topped my Cauliflower Salad with a sprinkling of chopped chives for color and just a little bit of freshness. I also want to point out that if you have a black thumb, plant chives this summer. No matter how little you tend to it (read: never, ever, ever) they will continue to grow and make you feel like a master gardener. Same goes for parsley and mint. Dooo iiiiit.
How to Make This Recipe:
Start by chopping 1 large head cauliflower into bite-sized florets. Add to a large pot then fill with water and add a big pinch of salt. Bring to a boil then simmer until the florets are tender, drain really well, then add the cauliflower to a large bowl.
Next, drizzle the warm cauliflower with an easy homemade vinaigrette which infuses the vegetables with extra flavor. So good.
To a jar with a tight-fitting lid add 1/4 cup vegetable or canola oil, 1 Tablespoon each apple cider vinegar and lemon juice, 1/2 teaspoon each sugar and dry mustard, 1/4 teaspoon salt, and a pinch of paprika then shake to combine. Pour half the dressing over the cauliflower then mix to combine and let the cauliflower cool at room temperature for 15 minutes before covering and chilling, preferably overnight.
Next, hard boil 4 large eggs. My tried and true method is to add the eggs to a saucepan then cover the tops by 1″ with cold water. Bring to a boil then remove the pan from the heat, add a lid, and let sit for 11 minutes before transferring the eggs to a bowl of ice water. Once cool, gently crack the shell all over and peel.
Perfect every single time!
Once the cauliflower is well chilled, add the chopped hard boiled eggs, a pinch of salt, and 1/2 – 3/4 cup mayonnaise (depending on how mayo-y you like your salad,) and mix to combine. You can also add a bit more of the vinaigrette to help get things going, too. I usually use Hellman’s Dressing with Olive Oil for my gluten-free mayo-needs, but tried their Vegan Dressing for this recipe and loved it. Both are great options!
Stash the salad in the refrigerator until it’s time to dine, then dish and devour! I hope you love this lower-carb, absolutely lovely take on traditional potato salad! Enjoy!
Mini Fruit Pizzas
Day in the Life...Cauliflower Faux-tato Salad
Description
Cauliflower "Faux-tato" Salad is a low-carb alternative to potato salad. This classic, creamy, gluten-free side dish is absolutely delicious!
Ingredients
- 1 large head cauliflower, chopped into bite-sized florets
- 4 hard boiled eggs, chopped
- 1/2 - 3/4 cup gluten-free mayonnaise
- salt
- For the dressing:
- 1/4 cup canola or vegetable oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon lemon juice
- 1/2 teaspoon sugar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- pinch paprika
Directions
- Add all ingredients for the dressing in a jar with a tight fitting lid then shake to combine and set aside.
- Add cauliflower florets to a large pot with cold water and a big pinch of salt. Bring to a boil then turn heat down to medium and simmer until cauliflower is tender. Drain cauliflower well then add to a large bowl and drizzle on 1/2 the dressing. Stir to combine then let cauliflower cool for 15 minutes before covering and refrigerating until well chilled, preferably overnight.
- Once cauliflower is completely chilled, drizzle on a bit more dressing then add eggs, mayonnaise (start with 1/2 cup then add more if needed,) and salt to taste. Stir to combine then refrigerate until ready to serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
It’s looking awesome. Hopefully, it tastes good too.
Thanks for sharing.
What do you think about omitting the eggs?
Hi Kristin! The egg yolks not only flavor the salad, but help thicken up the sauce. I would probably not skip them in this recipe!
This is so clever!!
Thanks Sara – I hope you love it! :)
This looks amazing! Looks so creamy!
A keto girl’s DREAM right here! Such a good option for BBQs and picnics that won’t totally throw off my day. Can’t wait to try this!
So glad to hear it’s keto-friendly – I had no idea!
I’m doing keto right now and I love this recipe. It works really well in our plan. Hurry and make this!
Thank you for such a great recipe!!! Cauliflower instead of potato – Perfect for any low-carb diet. Have to try making it very soon.
For sure – we loved it!
This looks sooooo good! I’ve used cauliflower for mash potatoes and rice, but this is such a great idea!
Same! I even saw someone put it in their smoothie the other day – is there anything cauliflower can’t do?!
Loved the faux potato salad – was a big hit at our annual holiday b-b-que.
considering roasting the cauliflower next time – but taste was great and sooo easy
Wohoo!! So glad it was a hit, Suzi! Thanks for your feedback!
I had to try this recipe and I was shocked at how tasty it was! Even my hubby liked it…. Your recipes never let me down….TY for posting it…
I made this last night and had it for lunch today and it’s delish! I didn’t miss the potatoes. It’s the perfect keto side dish and something I will make all summer. It’s hard to find keto-friendly options at cook outs so I can make this and bring it to a cook out. No one would be the wiser! It’s a fantastic recipe and one I’m keeping in my recipe book.
Love this. Always looking for new ways to use cauliflower. Will have to try this one.
[…] Cauliflower “Faux-tato” Salad from Kristin of Iowa Girl Eats […]
Loved this recipe. I followed it exactly but did add a little diced celery. The bare bones recipe is great but I imagine you could dress it up to your own tastes.
Is there a special reason for the oil dressing when the cauliflower is still warm and then chilled? Couldn’t you just skip the oil dressing and add mustard and a bit of pickle juice to the mayo when you add that to the cooled cauliflower and other ingredients?
Another keto’er here. I love this salad so much! I saw a potato salad recipe on Brown Eyed Baker that called for crumbled bacon and then used 2T of the drippings in the dressing and thought it would make a great variation of this cauliflower salad. Just leave 2T of drippings in your pan and add ¾ cup mayo, 1T Dijon mustard, 2t sugar (or Stevia, whatever sub you like) and 1t
salt and heat through. I’m going to combine your recipe with this dressing today and I’ll report back!
Best cauliflour potatoe salad EVER!!#####
[…] Cauliflower Faux-Tato Salad from Iowa Girl Eats has a touch of sugar, which you can easily replace with a low-carb sweetener. […]
this is such a good recipe – thank you!
I am making this now. I can’t wait to try it! I saw that you posted it on Instagram.
I have a cauliflower in the fridge that needs to be used-I am thinking this just might be what I turn it into! I love your regular potato salad with this dressing so I’m sure this will be just as good-or better😊
OMG! This is amazing! My mom always made her potato salad with the marinade and I thought there’s no way this will work with cauliflower, but it did! The only thing I added was a little red onion, since I always put that in the potato salad. The flavor is spot on! Soooo good!