A perfect cauliflower salad recipe, just in time for summer. Creamy, flavorful, and packed with all your favorite potato salad add-ins. You won’t miss the spuds with this perfect keto side dish. This post is sponsored by Pete and Gerry’s Organic Eggs.
Summer is here and everyone is getting together for easy backyard parties and barbecues. And everyone is bringing popular summer sides like potato salad. But you don’t eat potatoes, so what do you do?
You bring cauliflower salad, of course! What a silly question.
This cauliflower salad recipe features all the great flavors and ingredients of the potato salads you used to love as a kid, with a fraction of the carbs.
And because it’s so light and fresh, you can indulge in even more of it. SCORE!
What’s In Cauliflower Salad?
Cauliflower salad can be made in so many different ways, but this recipe features hard boiled eggs, like so many traditional potato salads do.
And of course, for my eggs, I used Pete and Gerry’s Organic. I wanted the eggs in my salad to be of the best quality, sustainable, and humanely raised. I know what I am getting when I choose Pete and Gerry’s Organic Eggs.
This cauliflower salad also has some other favorites, like crispy chopped bacon, sliced green onion, mayo and mustard. It’s a straightforward recipe that’s quick to put together and full of flavor.
I also added a touch of paprika to give the finished salad a delightful color.
How to Cook the Cauliflower
Cauliflower cooks much faster than potatoes, so you want a light touch here. Don’t even leave the kitchen, it will be done in a flash!
Be sure to cut the cauliflower even smaller than florets. It should be in bite-sized pieces. Place in a large saucepan and fill about halfway with water.
Bring to a boil and once boiling, give it only about 2 to 3 minutes before checking with a fork. It should be only just fork tender because it will keep cooking a bit once it’s off the stove.
Immediately drain in a colander and let it cool completely.
How to Hard-Boil Eggs
I’ve always loved hard boiled eggs but I’ve always hated how hard they are to peel.
This time, I took a different approach with my Pete and Gerry’s Organic Eggs. I got the water boiling before I added the eggs to the pot and started the timer.
You do have to be a bit careful lowering your eggs in without having them hit the bottom and break, so I recommend lowering them in with a slotted spoon.
Then set your timer for about 12 minutes. Longer if you’re doing more eggs. While the eggs are cooking, set up a bowl with water and ice. Once the eggs are done, transfer them straight to the ice bath to stop the cooking process.
When they are cool, they should peel super easily! Worked like a charm for me. For those who don’t want to hard boil their own eggs, Pete and Gerry’s also has prepackaged hard-boiled eggs – so easy and convenient!
Cauliflower Salad for Summer!
This easy and creamy cauliflower salad is on point. We were having some new neighbours over for the first time and served it alongside sausages and chicken salad.
Everyone knew it was cauliflower rather than potatoes and they all dug in regardless. It got devoured and I almost didn’t get any for myself.
Now I know what I will be bringing to all the get togethers this summer!
Want more keto summer salad ideas?
Strawberry Avocado Caprese Salad
Creamy Cauliflower Salad Recipe
Ingredients
- 3 Pete and Gerry’s Organic Eggs
- 1 head cauliflower cut into bite-sized pieces
- 2 stalks celery chopped
- 6 slices bacon chopped
- 2 green onions white and light green parts only, chopped
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- For the full instructions, click here: https://www.peteandgerrys.com/egg-recipes/cauliflower-salad?utm_source=alldayidreamaboutfood&utm_medium=blog&utm_campaign=pgo_2019&utm_content=recipe3
Kathy Cooke says
Absolutely delicious! You would almost swear it was regular potato salad. I used chives rather than green onions, a large head of cauliflower, and made my own avocado oil mayonnaise. Made a huge container full – probably 8 cups total. The directions for boiling the eggs were spot on. I had been using a method recommended by Julia Child, but this actually worked better! The shells came off sometimes in just one piece.
Carolyn says
Excellent!
Beth Shields says
Just found your site and am excited to try some of the recipes. Pinned this one and got the Keto baking information. Thanks!
Julie says
Okay, this surprised me. I was not holding out too much hope for the cauliflower replacement for potatoes in potatoe salad, but all the taste and texture was there with the usual potatoe salad ingredients (I added dill pickles) and this was good! This will be a summer staple for me. Thank you!
Carolyn says
So glad you liked it!
MCWoodlands says
Just made this. YES! YES! YES! This definitely quells my craving for potato salad. And I followed your tip for the eggs, exactly, and I swear the shells practically slipped off the eggs by themselves. The only change I made was using 4 eggs instead of 3. SO DELICIOUS!
Dawnj says
For the potato salad lover this meets your yearning and our undying gratitude Carolyn! We have made it as a side and eaten as a main dish.
Shar says
Carolyn,
To make my hard cooked eggs, I put the eggs in an empty pot and then cover them with cold water (enough to cover the eggs) I do not put a lid on at this point.
Let the water with the eggs come to a boil and then when they reach this point take them off the burner, put on a lid and then just let them sit covered for 12 minutes.
Once that is done run them under cold water and peel using a very thin spoon to get under the shell. Peel under running water or in the pot of water and eggs.
Works very well and never a grey ring around the yolks.
Looking forward to trying your cauliflower salad recipe. Really enjoy your recipes.
Anne says
I love this recipe. Other bloggers got popular in this low carb, keto rush. But Carolyn’s recipes are complete….well done and reliable. Can’t say that for every keto low carb blogger/author.
Carolyn says
Thank you so much!
Brenda Taylor says
I agree 100 percent! Carolyn’s recipes are the best. She knows what she’s doing!
Susan says
Has anyone made it with frozen cauliflower? I am a little concerned about it being a bit mushy. Although, that wouldn’t bother me. This sounds delish!
Carolyn says
I do think it might end up a bit mushy… I would cook the cauliflower a lot less.
Elita says
I recently discovered your blog and everything I have tried has been delicious! Most of the time my family doesn’t even know it’s a keto recipe (whic is saying A LOT!), they just think it’s yummy. This “Faux-tato” salad is no exception! I made it as written for a bbq and it was a big hit. The next day, I experimented a bit with the leftovers by adding smoked paprika and a few dashes of cayenne pepper (I like spice), and YUM! Thank you for all you do for us keto girls in the world who need flavor, texture and creativity!
Carolyn says
Sounds fabulous. So glad you liked it.
Rosemary Edwards says
Can you make this ahead of time, say the day before. Thank you
Carolyn says
You bet!
Colleen says
Have you tried adding diced dill pickles? Something I have done with traditional potato salad. So glad I found your website. A fellow coworker turned me on to you today!!!
Carolyn says
I think it would be fantastic!
John-Mark says
Just a heads up that the recipe instructions on Pete & Jerry’s site never mention cooking the bacon, which might add to the prep time. Just trying to be thoroug, not critical.
Carolyn says
Thanks.
Rita says
All I can saw is Oh WOW! This salad is delectable and delicious! Satisfied my craving for summer potato salad…
We will make it again and again. Thank you 🥰
Carolyn says
Glad to hear it!
Bobbi says
Try steaming your eggs instead of boiling. So much easier to peel after. This recipe looks great, can’t wait to try it!