This cauliflower salad is here to bring some low carb fun to your next BBQ or party!
It’s my take on a classic macaroni salad (inspired by my Mom’s famous recipe) that uses low carb foods instead of all that high carb stuff. And trust me friends, you won’t miss the pasta for a second with this bowl of low carb vegetables doused in a creamy, tangy and addictive sauce…
So turn the music up and get that party ready, it’s cauliflower salad keto time!
How to Make Cauliflower Salad
This cauliflower salad recipes healthy and just as easy as making macaroni salad — but instead of cooking the pasta, we’ll steam cauliflower.
Here are a few tips that’ll make your salad, like, next-level good:
Cut the cauliflower florets into macaroni size pieces.
Big pieces of cauliflower won’t get as much of our creamy cauliflower salad dressing — which is the best part of this recipe! So, cut your cauliflower into small and even pieces so each nibble is equally doused in deliciousness.
Use a small head of cauliflower.
Using a large head of cauliflower will result in the same problem as above — less sauce with every bite. A smaller head of cauliflower = a saucier salad!
Cook the cauliflower just right.
Cooking the cauliflower too little will give you a strong keto vegetables taste — while too much will make the cauliflower soggy. Check your cauliflower after 10 minutes, then every few minutes after that. Yes, I know steam will escape during this process, but it’s better than an over cooked cauliflower salad!
Use a fork to test the cauliflower to see if it’s as tender as you’d like for a cauliflower Martha Stewart herself would be proud of!
Cut the remaining cauliflower salad veggies into bite sized pieces — keep your veggies small, so you get a tasty morsel of each vegetable in every bite!
Whisk your cauliflower dressing ingredients together in a bowl.
Pour the dressing over your veggies and toss to evenly coat everything.
Note: for the most delectable results, prepare the night before!
This will allow the veggies to soak up the creamy juices and mesh the flavors together beautifully! Trust me: the day of, you’ll like the taste. But tomorrow? You’ll be HOOKED!
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Cauliflower Potato Salad Swaps + Add-Ons
This cauliflower salad is a low carb take on a super simple, traditional macaroni salad — but, if you’re looking for a cauliflower potato salad with a little more zest, here are some options:
I mean duh, right? All low carb recipes are better with bacon, especially raw cauliflower salad with bacon (or better yet… pancetta!) Cook the bacon thoroughly before adding it in.
Use a mix of broccoli and cauliflower.
Try replacing half the cauliflower with broccoli, and you’ve got yourself a broccoli cauliflower salad! Personally, I don’t love steamed broccoli, so I make low carb salads without it.
Mayonnaise vs. low carb Greek yogurt.
In the cauliflower salad recipe below, I use low carb yogurt instead of mayo — this is a personal preference as I like the protein it adds to the dish, which balances the fat from the heavy cream (keto peeps will probably prefer mayo).
Also worth noting that my family can’t taste the difference.
Use whichever you prefer! If you opt for Greek yogurt, know it’ll add some carbs to keto salads. Everyone’s cauliflower salad recipe healthy will look different depending on what their dietary needs are.
Spice it up, or down.
The zest in this dish is all thanks to the hefty amount of paprika. We LOVE it! If you’re not a huge fan of spice, try adding 1 teaspoon instead. If it’s not spicy enough, consider adding more or a couple dashes of Tabasco.
Feel free to add in as many herbs and spices as you’d like. Taste the dressing as you go and adjust from there.
How to Serve This Cauliflower Salad
This cauliflower salad makes for delicious low carb side dishes at picnics and BBQs.
I often chop fresh parsley and serve it on top. My mom would sometimes mix in cheddar cheese, may sound weird but I promise it’s goooood!
This recipe makes a large batch, so with any leftovers (if I have any) I low carb meal prep! This salad is too good to go to waste…
To do this, toss in whatever protein we have around. If you served hot dogs at your BBQ, dice them up and toss them in. Chicken and ham are also delicious — all make for the perfect low carb lunches, and are a major upgrade to your low carb chicken salad.
You may want to make some extra dressing to pour into the mix and serve your cauliflower salad with lettuce.
Turning This Into Paleo Potato Salad
Turn this into a dairy free or paleo potato salad by simply swapping the heavy cream with full fat coconut milk and using paleo mayonnaise instead of yogurt.
When you buy a can of coconut milk, the liquid will separate from the cream — be sure to stir and combine everything, as we want a little of both in our cauliflower salad dressing.
If you love cauliflower recipes as much as my family and I do, then you’re in luck! I’ve worked up quite a few recipes, as cauliflower is one of the best low carb replacements for pasta, potatoes and other grains!
All of these make for delicious keto side dishes, even main courses if you get creative! Here are a few:
- Cauliflower Potato Salad
- Cauliflower Mac and Cheese
- Cauliflower Stuffing
- Cheesy Cauliflower
- Cauliflower Tabbouleh
Cauliflower Salad Recipe
Here we go guys, a cauliflower salad Martha Stewart herself would be proud of! Your BBQs have been waiting for this one — hope you enjoy!
Come back and let me know what you think in the comments below!
- 1 Small Head of Cauliflower* cut into small “elbow macaroni” sized pieces
- 1 Cups Mayonnaise** or low carb Greek yogurt
- 3/4 Cup Heavy Cream use ½ cup full fat coconut milk if paleo
- 1/4 Cup Apple Cider Vinegar
- 1/2 Tablespoon Paprika
- 1/2 Teaspoon Dry Mustard
- 1/2 Teaspoon Garlic Powder
- 1 Teaspoons Salt
- 1/2 Teaspoon Pepper
- 1/2 Small Red Onion chopped
- 1 Bell Pepper chopped, I used ½ red bell pepper + ½ green bell pepper
- 1/2 Cup Celery chopped
- Steam your cauliflower florets for about 10 minutes, or until they’re just tender, but not too soft.
- Once cooked, place in a colander to drain as much liquid as possible. I let them sit there for about 30 minutes to release as much liquid as possible — alternatively you can gently wrap them in a kitchen towel.
- In a medium bowl, whisk together the Greek yogurt (or mayo), heavy cream, vinegar, paprika, dry mustard, garlic powder salt and black pepper until smooth.
- In a large bowl add the cooked cauliflower, onion, bell peppers and celery.
- Pour dressing over the salad ingredients and fold everything together until well combined.
- This cauliflower salad is best if refrigerated overnight, but can be served immediately. Enjoy!
- It’s important to use a small cauliflower head, as a large cauliflower won’t get as “saucy” — and that’s the best part!
- I prefer low carb Greek yogurt with this recipe, but it will add some carbs to the nutritional information below.
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