Roasted Cauliflower "Potato" Salad Recipe May Kick Potatoes to the Curb by Jan Mostrom


Roasted Cauliflower "Potato" Salad Recipe May Kick Potatoes to the Curb

If you like traditional potato salad you will want to try this delicious cauliflower version – and you might never go back! I was really pleased with the full taste of this cauliflower "potato" salad recipe and it will be our new go-to for a light side dish with dinner

I found it much easier to roast the cauliflower than peel, boil and cut the potatoes, and I actually prefer the taste of the cauliflower over potatoes! To make this roasted cauliflower salad recipe you will need a large cauliflower, extra-virgin olive oil, green onions, mayonnaise, dill pickle relish, fresh flat-leaf parsley, coarse Dijon mustard, black pepper, salt and hard-boiled eggs.

Not only do you get the health benefits of cauliflower with this recipe, but out of the kitchen fast because it's ready to eat in about 30 minutes. Serve this comforting, creamy cauliflower potato salad as a side dish with dinner. This easy recipe will be the talk of your next cookout and potluck dinner, too!

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

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Recipe Notes

  • If you don’t have coarse Dijon mustard just use regular Dijon mustard.
  • The salad will keep for three to four days in the refrigerator in a covered container.

Here's how to make it: 

  • Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Put the cauliflower florets onto the baking sheet. Pour the olive oil, and a good pinch of salt and black pepper, on top of the cauliflower and toss to coat. 
  • Place the cauliflower in oven for 12 to 15 minutes, or until tender but not too soft.
  • Put the green onions, parsley, mayonnaise, relish, mustard and black pepper in a mixing bowl. Season with salt, to taste.
  • When cauliflower is done cooking remove from the oven and let sit for 10 to 15 minutes to cool slightly. Add it to the bowl and mix well. Taste to see if additional salt or black pepper is needed.
  • Top the salad with chopped hard-boiled eggs and serve or place in refrigerator to serve later.

Nutrition Facts Per Serving

Calories: 209

Total Fat: 16.8g

Saturated Fat: 3.3g

Cholesterol: 189mg

Sodium: 988mg

Total Carbohydrate: 7.4g

Dietary Fiber: 1.8g

Total Sugars: 4.6g

Protein: 7.9g

Vitamin D: 18mcg

Calcium: 83mg

Iron: 3mg

Potassium: 327mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
Absolutely love this idea. Amazing how many recipes are made better by swapping in cauliflower!
Terri Kendrick
Interesting! I love cauliflower!

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