Recently I’ve been making this low-carb Cauliflower Potato Salad for family get-togethers and everyone loves it! It tastes just like the kind that’s studded with hardboiled eggs, onion, pickles, and just the right ratio of mayonnaise to mustard!
I used the exact same ingredients you would with potato salad so the only real difference is the cauliflower. Don’t fret though if you’re not a cauliflower lover, if you follow a few simple steps the cauliflower will take on the texture of potatoes.
How to make cauliflower potato salad taste like potatoes in 2 steps:
- Cut the cauliflower into small cubes
- Bake the cauliflower until slightly soft but still a bit firm just like you would potatoes. You don’t want to create cauliflower mash here.
A scoop, or two, of this cauliflower potato salad with some ham and green beans at a holiday meal, and I was one happy ketoer <— not a word, I know.
More Paleo Cauliflower Recipes
Trying this cauliflower potato salad? Tag us on Instagram @wickedspatula and show off your dish and leave a comment below with your thoughts!
Then try these other easy cauliflower recipes:
Low Carb Cauliflower Potato Salad Recipe:
Pin it to save for later!
Follow Wicked Spatula on Pinterest
RECIPE CARD
Cauliflower Potato Salad Recipe (Low Carb & Paleo)
This easy cauliflower potato salad recipe tastes just like the classic potato salad that you're used to, just with way less carbs and healthier ingredients!
Ingredients
Please ensure Safari reader mode is OFF to view ingredients.
- 2 heads Cauliflower (cut into florets; about 10 cups)
- 2 tablespoon Olive oil
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- 1.5 cups Avocado mayonnaise
- 1/4 cup Yellow mustard
- 1 cup Dill pickles (diced)
- 1 cup White onion (minced)
- 1/2 cup Celery (diced)
- 6 large Hard boiled eggs
- 1 tablespoon Apple cider vinegar
- Paprika (for topping)
Instructions
More TIPS about this paleo recipe in the post above!
- Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
- Dice the cauliflower into 1 inch cubes and toss with olive oil and salt and pepper. Spread onto the baking sheets in a single layer. Bake for 30 minutes (flipping halfway through) until the tops are just starting to turn golden. Let cool.
- While the cauliflower is baking hard boil your eggs.
- In a large bowl combine the remaining ingredients, add it the cauliflower and 4 diced eggs, toss to coat. Taste for salt and pepper and add more if needed. Layer the salad into a serving dish, thinly slice the remaining eggs and lay them across the top. Sprinkle with paprika, chill until ready to serve.
Recipe Notes
Serving size: 1 cup
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Then, share a pic on Instagram. Tag @wickedspatula or #wickedspatula!
37 Comments
Dale Marquez
This is the best dish I’ve tasted in the past 6 months! There is just so many going on in my mouth while tasting this delicious meal! A change I made in this recipe is that instead of the celery, we used the cucumbers. Anyways I thank you for posting this recipe! This will be a great recipe to my arsenal.
Karin
Can you use frozen cauliflower?
Jamie
I’m in awe. This was amazing. I had just a small head, so really jammed it with celery, onions and pickle. Didn’t have avocado mayo, so used a smaller amount of mayo and added a whole small avocado to it. Also roasted some garlic with the cauliflower and added that in too. I can’t wait to make it again! Thank you
Stephanie
I’ve made this salad probably 3-4 times now. It is so good, both my husband and I enjoy it. And now that BBQ season has arrived we are putting this into regular rotation. (We are not strictly Keto but working towards a lower carb, lower sugar lifestyle)
I just wanted to say that this works great with frozen cauliflower. Here in eastern Canada a head of fresh cauliflower can sometimes go up to $6! I’ve been buying the frozen when it goes on sale and keeping it in the freezer. I just let 2 bags thaw in a strainer, cut up any big pieces and roast per the instructions. It works perfectly. Thanks for a great recipe!
Daniel
Any ideas if there’s anything i can replace the pickles and the Celery with?
Meagan
Does it need avocado mayo or will regular may work?
Lauren
Hi Meagan, Any mayo you like is fine. Most commercial mayo uses canola or soybean oils which aren’t paleo, but from a recipe standpoint any kind is fine.
Yang
Oh the magic cauliflower! I have never thought of using cauliflower in place of regular potato. I think I will like this even more than the potato salad!
Zuzana
Summer is just a perfect time for salads like those. This weekend we are having BBQ and I will surprise everyone with this.
Paleoglutenfreeguy
Oh my gosh, this was great. Even though I like regular potato salad this was good on its own. Can’t wait to make it again this summer!!
Jean
Potato salad is my biggest weakness and I love that these are low carb! The hard boiled eggs make these extra delicious.
Ivana
This is SO good. I’ve been searching for a potato salad recipe that’s a little less, well….boring. Bookmarking.
Raia Todd
This was soooo much more delicious than regular potato salad!
Renee D Kohley
Such a lovely dressing for this cauli salad – I wouldn’t have thought to use cauliflower, but why not! 🙂
Shelli
Are you mixing everything Cali flower and eggs while they are hot?
Lucrisba
I used only a cup of veganaise (mayo), and I found it needed something to cut through the creaminess like a little kick from Cayenne pepper or red pepper flakes. It was really an awesome recipe.
Sara
Cauliflower is quickly becoming my favorite vegetable, so many possibilities!! This was also delicious, adding it to my spring menu!!
Anne Lawton
I would have never thought to use cauliflower for potato salad, but why not? Especially if you love cauliflower!
Kelly
Genius idea. It’s quite the party pleaser and I love it at lunch!
paleoglutenfreeguy
I love potato salad but yeah, I definitely don’t eat a lot of it because it’s so starchy and makes me so sleepy. I love that you lightened it up!
Jean
I seriously prefer cauliflower over potatoes! I love that you added hard boiled eggs, yum.
Tessa Simpson
WAY too delish! I never knew cauliflower could be even more satisfying than the potato version….but it is! And no heavy feeling afterwards!
Kelli
Can you tell me tHe serving size?
Beata
Amazing! I couldn’t believe it had that summer potato salad flavor and texture! Will be my permanent recipe!
Cheryl Carr
looks fantastic! How long will this last in the fridge?
Lauren
I’d say about 3-4 days!
Oly
What’s the serving size on this?
Michelle
Amazing! Will probably never make with potatoes again.
Angela
I was looking for keto lunch ideas that don’t need a microwave and came across this (via healthful pursuit). This was awesome! It had all the potato salad flavors, and I did not miss the potatoes. I portioned it out for lunch for a few days.
Amanda
The picture looks like it has red onion – do I use red or white?
Lauren
You can use either! I usually just use what I have on hand.
Liesl
Had the same question
Ayla
Made this yesterday for the 4th and it was amazing! I added Dijon mustard also. Every one loved it!
Sandi Shipley
Yessss! Thank you so much. It’s fourth of July weekend and I always bring my “famous” potato salad to our family party. I was looking for a Keto version and can’t wait to try this.
Natalie Wiser
This looks delish…do you know what the macros?
Virginia
Loved this! Could not tell the difference! I halved the mayo and mustard because I don’t like a very saucy “potato” salad, but followed the rest and will definitely make it again. I will use red onions next time, as some bites were a little too much onion kick for me. Thanks for a great healthy swap!
Becky Winkler
Wow, this looks just like the real thing! Very impressive. It’s so smart to plan ahead for holidays when you know you might be tempted by old favorites!