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Creamy Cauliflower Salad

June 6, 2018
Creamy Cauliflower Salad

I love potato salad. You know the kind with a creamy dressing and a little zing from some mustard. But, I am trying to cut some of the starchy carbs in my life. Isn’t everyone? I also love raw cauliflower dipped in ranch dressing. I love it almost as much as Pringles. I could sit and eat cauliflower dipped in ranch dressing until I need to be carted off in a wheelbarrow. So, here is a salad that merges the good things from both. This Creamy Cauliflower Salad has the flavors and dressing from my favorite potato salad, but not the potatoes. It has cauliflower instead. You know what? You are not going to miss the potatoes one bit. Nope, really.

I have a few recipes (Cauliflower Rice Pilaf, Flo’s Mexican Cauliflower Rice and Andrea’s Confetti Salad) that use riced cauliflower, this one is a bit simpler to make because I just chunk up the cauliflower. Slice it like you would for roasting but then chunk up the slices so you have about a 1/2 inch dice. Hey, about the same size the potatoes are for potato salad, go figure. It’s really fast as long as you have a good knife. No food processor to clean either.

So, let’s get started, shall we? First wash a nice sized head of cauliflower and pat it dry. Cut most of the leaves off and core it out a bit but leave enough of the core so that it won’t fall completely apart when you slice it. Place the head of cauliflower on your cutting board core side down. It should be pretty flat on the bottom so it’s stable as you slice it. Cut it like this.

Sliced Cauliflower

Sliced Cauliflower, cut into about 1/2 inch slices.

Now go back through and chunk it up into about 1/2 inch pieces. The florets will sort of fall apart and that’s just fine. When your done, it should look like this:

Diced Cauliflower

Diced Cauliflower, easy peasy.

Now you are going to add some diced celery and thinly sliced red onion just like you would for potato salad. You could also add some crispy bacon bits. I’m trying to stay low-calorie here so I left the bacon out. What will power.

Now all you need is the dressing. I used mayonnaise and low-fat plain yogurt. Two things I always have in the fridge You could by all means substitute buttermilk for the yogurt. But I think you need one or the other for a little tang. You also must add some Dijon mustard and a bit of dill. This is my go to potato salad dressing. It’s yummy, sort of like Ranch Dressing but fewer ingredients and no MSG.

Mix up your dressing and pour it over the veggies. Let it sit in the fridge for a bit so all the flavors get to know each other. Tangy, crunchy, and the best part, this salad has less that half the calories of potato salad.


Creamy Cauliflower Salad

All the flavors of potato salad but a low carb, low-calorie alternative.

Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Servings 8 1/2 cup
Calories 132 kcal
Author Jeanne Rogers -


  • 1 head cauliflower
  • 2/3 cup celery diced
  • 1/4 cup red onion thinly sliced or diced


  • 1/2 cup mayonnaise
  • 4 tbsp plain low fat yogurt
  • 2 tbsp Dijon mustard
  • 1 tsp dry dill
  • pinch salt


  1. Remove leaves and most of core from cauliflower. Place head on cutting board core side down so that is nice and stable. Cut into 1/2 inch slices. Then cut those slices into approximately 1/2 in pieces.

  2. Place cauliflower into a large bowl and set aside. 

  3. Dice celery and onion and add to cauliflower

For the dressing

  1. In a separate bowl, mix mayonnaise, yogurt, Dijon mustard dill and salt together until well blended. 

  2. Pour dressing over the vegetables and mix well. It's best to let these flavors marry for at least 30 minutes before serving. 

Recipe Notes

You may substitute buttermilk for the yogurt if you like. Crispy cooked bacon bits are also a nice addition. 

Here is the nutritional information courtesy of








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