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:
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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!
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- 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)
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.
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.