Active Time
35 Mins
Total Time
35 Mins
Serves 6 (serving size: about 3/4 cup)

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.

How to Make It

Step 1

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.

Step 2

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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