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?
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.
- 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
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