Forget carb-rich summer salads and wow everyone with this delicious roast Cauliflower Salad!
This easy faux tato salad starts with perfectly roasted cauliflower. It is chilled and topped with celery, onion, bacon, and cheese in a rich, creamy sauce.
So easy to make and everyone loves this recipe!
A Fully Loaded Cauliflower Salad
- equally refreshing Since it’s delicious, this is a great starter for a potato salad.
- This is the best made in advance and cold to mix the flavors!
- This recipe works like a cordial garnish with all your favorite barbecue recipes and even those that don’t follow a low-carb lifestyle LOVE this potato and cauliflower salad.
- Roasting the cauliflower so it’s lightly caramelized adds extra taste!
Ingredients and variations
Cauliflower – Use fresh cauliflower for best results. Frozen cauliflower florets will work, but they need to be thawed first. Fresh broccoli can be substituted in this recipe or cauliflower and broccoli can be used!
Bacon – Don’t have time to cook bacon? Use the pre-packaged bacon bits and microwave for about 45 seconds to crisp up. Use chopped hard-boiled eggs for a meatless salad if you like.
Dress – Mayonnaise, sour cream, sweet dressing, and apple cider vinegar just need a few savory ingredients. Add some fresh herbs like dill or parsley, a splash of fresh lemon juice, or a minced clove of garlic.
Cheese – Cheddar is best, but if that’s not available, use shredded mozzarella, a Mexican blend, feta, crumbled blue cheese, or Parmesan!
Additional Components – Radishes, celery, and green onions add crunch and contrast. Add other favorites like chopped pickles, red onion, olives, or red bell pepper.
PROFESSIONAL TIP: To cut the cauliflower, place it on the cutting board with the stem facing up. Remove the leaves. Using a coupling knife, cut around the main stem, then continue cutting until all the florets are cut from the main stem. Cut into small pieces.
How to make cauliflower salad
The taste of this recipe is similar to a classic potato salad and it is one of our favorite low carb recipes.
- Season cauliflower with olive oil and seasonings. Grill until golden (per recipe below).
- Whisk together the seasoning ingredients in a small bowl.
- Season cooled cauliflower with remaining ingredients and seasonings.
- Cover and chill for at least 2 hours before serving.
Storage of leftover salad
Store leftover Loaded Cauliflower Salad covered in the refrigerator for up to 4 days, stirring before serving.
Perfect salads for the picnic
Have you made this Loaded Cauliflower Salad for a crowd? Be sure to leave a rating and comment below!
4.98 out of 44 votes ↑ Click the stars to rate now! Or to leave a comment, click here!
Loaded Cauliflower Salad Recipe
Cauliflower Salad is a crunchy, crunchy, flavorful vegetable salad!
Preparation time 20 minutes
Cooking time 20 minutes
Cold weather 2 hours
Total time 2 hours 40 minutes
Preheat oven to 425°F.
Season the cauliflower pieces with olive oil, salt and pepper. Roast on a baking sheet for 15-20 minutes or until crisp. Set aside to cool completely.
Whisk together all seasoning ingredients in a small bowl.
Put the cooled cauliflower in a large bowl with the other ingredients. Season with dressing.
Let cool for at least 2 hours before serving.
Don’t overcook the cauliflower, it should be crisp-tender. Use the add-ins listed in the recipe or add the one you add to the potato salad. Hard boiled eggs are a great addition. Chill before serving to allow flavors to meld. 4.98 out of 44 votes ↑ Click the stars to rate now! Or to leave a comment, click here!
Serving Size: 0.5 cups | Calories: 152 | Carbs: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 196mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170 IU | Vitamin C: 24.3mg | Calcium: 54mg | Iron: 0.4mg
The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Salad, Side Dish Of American Cuisine
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