We all know cauliflower is delicious when it mimics mashed potatoes—but just wait until you taste cauliflower treated as a classic potato salad. This low-carb take on a summertime favorite might just become your new favorite barbecue side dish. With a diversity of flavors and textures—as in, crunch from smoky bacon and peppery celery balancing the fluffy cauliflower and rich, creamy, fresh herb-studded dressing—this cauliflower salad became an immediate staff favorite.
1 head cauliflower, stems and florets chopped into 1-in. pieces
1 tablespoon olive oil
1/2 cup chopped celery (about 2 small stalks)
1/2 cup chopped scallions (about 2 large scallions)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
1 1/2 teaspoons granulated sugar
4 center-cut bacon slices, cooked crisp and chopped
2 hard-cooked eggs, chopped
3/4 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
How to Make It
Preheat oven to 450°F. Place cauliflower stems and florets on a rimmed baking sheet. Drizzle with oil, and toss to coat. Bake in preheated oven until tender-crisp but not yet browned, about 10 minutes. Cool completely, about 20 minutes.
While cauliflower cools, stir together celery, scallions, mayonnaise, sour cream, dill, parsley, mustard, vinegar, and sugar in a large bowl. Add cauliflower, bacon, eggs, salt, and pepper, and toss to coat. Serve immediately, or chill until ready to serve.
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