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–+ servings
Cauliflower Mock 'Potato' Salad

Delicious Cauliflower Mock Potato Salad for Healthy Cravings

This Cauliflower Mock 'Potato' Salad is a low-carb, refreshing dish perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Cauliflower fresh preferred
  • 1 cup Mayo use vegan mayo for a dairy-free option
  • 1 cup Dill Pickles or dill relish
  • 0.5 cup Onion finely chopped, use red onions for sweetness
  • 2 units Eggs omit for vegan version or substitute with silken tofu
  • to taste Seasonings (Cajun, Dill, Parsley) customize according to preference
For Variation Ideas
  • to taste Flavored Mayo garlic or avocado mayo
  • 1 cup Veggies (Celery, Bell Peppers) diced
  • 1 cup Frozen Peas

Equipment

  • Large pot
  • colander
  • Mixing Bowl

Method
 

Preparation Steps
  1. Chop cauliflower into small florets, about 1-inch pieces.
  2. Boil salted water in a pot and add cauliflower florets; cook for 5 minutes.
  3. Drain cauliflower, rinse under cold water, and let cool.
  4. Chop cooled cauliflower into bite-sized pieces and place in a mixing bowl.
  5. Mix in mayo, dill pickles, onion, and seasonings; stir gently until well combined.
  6. Chill in the refrigerator for at least 30 minutes before serving.
  7. Serve cold, adjusting seasonings if necessary.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 8gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 70mgCalcium: 20mgIron: 1mg

Notes

Blend half of the cauliflower for a creamier texture. Rinse after boiling to avoid bitterness, and experiment with spices for added flavor.

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