This cauliflower salad recipe goes with all your grilling favorites. It’s creamy, flavorful, and packed with classic potato salad ingredients. You won’t miss the spuds with this perfect keto side dish. And it’s dairy-free and paleo!
Grilling season is here and everyone is getting together for easy backyard parties and barbecues. And they’re bringing popular summer sides like potato salad. But you don’t eat potatoes, so what do you do?
You bring this keto cauliflower salad, of course! What a silly question.
This cauliflower salad recipe features all the great flavors and mix-ins 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!
Classic cauliflower salad for summer
Cauliflower salad has any number of possible twists and variations. It can be roasted, marinated, or lightly steamed. And you can play with the dressings and flavors to suit your tastes.
But this recipe takes its cues from the classic potato salad served frequently in the summer. It’s packed with hard-boiled eggs, mayonnaise, mustard, and some crispy bacon for good measure.
All tossed together in a large bowl for creamy summer salad perfection.
This delicious keto side dish is made with fresh ingredients available everywhere. You will need:
- Cauliflower florets
- Hard-boiled eggs
- Green onion
- Dijon mustard
- Lemon juice
- Salt and pepper
How to make creamy cauliflower salad
1. Hard-boil the eggs
Bring the water to a full boil before adding the eggs, the lower them in carefully with a slotted spoon. Set the timer for 12 minutes.
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. Give them 10 minutes to cool and they should peel quite easily.
Chop 2 of the eggs for the salad dressing, and slice the third egg for garnish.
2. 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!
Cut the cauliflower into bite-sized pieces and place in a large saucepan filled about halfway with water.
Bring to a boil and and cook only about 2 to 3 minutes before checking with a fork. You don’t 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.
3. Put it all together
Place the cauliflower, chopped egg, bacon, celery, and green onion in a large bowl and toss to combine.
Add the mayonnaise, mustard, lemon juice, and paprika and stir until everything is nicely coated. Season to taste with salt and pepper, and then garnish with the sliced egg and some additional paprika.
Place the salad in the fridge to chill for 30 minutes or so before serving.
Keto cauliflower salad is always best fresh, but the leftovers are good for several days. Store in a covered container in the fridge for up to 4 days.
Want more keto summer salad ideas?
- Keto 7 Layer Salad
- Chopped Greek Chicken Salad
- Salmon Avocado Salad
- Easy Green Bean Salad
- Sriracha Broccoli Coleslaw
- Buffalo Chicken Chopped Salad
Creamy Cauliflower Salad Recipe
- 3 large eggs
- 1 large head cauliflower cut into bite-sized pieces
- 2 ribs celery sliced
- 6 slices cooked bacon chopped
- 2 medium green onions white and light green parts only, chopped
- ½ cup mayonnaise
- 2 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ¼ teaspoon paprika
- Salt and pepper to taste
- In a large pot over medium high heat, bring 2 quarts of water to a boil. Gently lower the eggs into the water and boil about 12 minutes.
- While the eggs are cooking, fill a medium bowl with ice and water. Once the eggs are done, quickly transfer the eggs to the ice bath. Let sit 10 minutes before peeling. Chop 2 of the eggs and slice the third.
- In another large pot, place the cauliflower florets and fill halfway with water. Bring to a boil and cook until the cauliflower is just fork tender, about 3 minutes. Drain in a colander and let cool.
- In a large bowl, combine the chopped eggs, cauliflower, celery, bacon, and green onions, and toss to combine. Add the mayonnaise, Dijon, lemon juice, and paprika. Stir until well mixed and the cauliflower is well coated.
- Transfer to a serving bowl and top with the sliced egg.
Beth Brown says
Loved this! I used celery salt as I love that flavor with regular potato salad!
I like to try anything that is supposed to taste like something else it just never measures up. but I tried this tonight and I can only say thank you for this recipe; It’s delicious full of flavour and the texture is very similar.
Hooray, glad to hear it!
Connie Fowler says
Made this last night and am taking it in a cooler to an out-of-town family lunch today. Can’t wait to see what everyone thinks of it.
Hope you love it!
I’ve been making a salad like this for a few years. Only difference is I add chopped red onions instead of green. It’s so yummy! A friend once called it Faux-tato salad and it’s stuck with me ever since.
I haven’t made this yet, as I’m stuck at the office right now, but tonight…. Been dying for a keto potato salad and finally got the proper frustration level to actually search for it, and here it is, by God!. I’m drooling, thinking about digging into this with dinner tonight.
Anyway, I am kinda new to Keto and recently turned to what many Americans call Zoodles (Zucchini noodles) for replacing pasta in various dishes. Before discovering this name, I had already coined the personal favorite term of Faux-tuccini. My brother and sister, both still in the U.S., liked the name and now use it exclusively 😀 Between that, and red lentil mocked liver salad, I think I’m on a roll.
Try the deep-fried veal fritters. don’t forget to tip your waiter. I’ll be here all week!
Penny Hope says
This is delicious! Thanks for sharing!
Kris Downs says
I have made this several times. It is a winner at my house.
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.
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!
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!
So glad you liked it!
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!
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.
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.
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.
Thank you so much!
Brenda Taylor says
I agree 100 percent! Carolyn’s recipes are the best. She knows what she’s doing!
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!
I do think it might end up a bit mushy… I would cook the cauliflower a lot less.
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!
Sounds fabulous. So glad you liked it.
Rosemary Edwards says
Can you make this ahead of time, say the day before. Thank you
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!!!
I think it would be fantastic!
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.
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 ????
Glad to hear it!
Try steaming your eggs instead of boiling. So much easier to peel after. This recipe looks great, can’t wait to try it!