Break away from carb-heavy summer salads and wow everyone with this super yummy roasted Cauliflower Salad!

This easy faux-tato salad starts with perfectly roasted cauliflower. It’s cooled and tossed with celery, onion, bacon, and cheese in a rich creamy dressing.

So easy to make and everyone loves this recipe!

Cauliflower Salad in a bowl

A Fully Loaded Cauliflower Salad

  • Just as refreshing as it is delicious this is a great twist on a potato salad.
  • This is best made in advance and chilled to let the flavors blend!
  • This recipe works as a hearty side dish with all your favorite bbq recipes and even those who don’t follow a low carb lifestyle LOVE this cauliflower potato salad.
  • Roasting the cauliflower so it’s lightly caramelized adds extra flavor!
Cauliflower Salad ingredients in a clear glass bowl before being mixed together

Ingredients & Variations

Cauliflower – Use fresh cauliflower for best results. Frozen cauliflower florets will work but should be thawed first. Fresh broccoli can be substituted in this recipe or use cauliflower and broccoli!

Bacon – No time to cook bacon? Use pre-packaged bacon bits and pop them in the microwave for about 45 seconds to crisp. Use chopped hard-boiled eggs for a meatless salad, if desired.

Dressing – Mayonnaise, sour cream, sweet relish, and apple cider vinegar only need a few savory seasonings. Add in some fresh herbs like dill or parsley, a squeeze of fresh lemon juice, or a minced clove of garlic.

Cheese – Cheddar is best but if it’s not available, use shredded mozzarella, a Mexican blend, feta, bleu cheese crumbles, or parmesan!

Add-Ins – Radishes, celery, and green onions bring the crunch and contrast. Add other favorites like chopped pickles, red onion, olives, or red bell pepper.

PRO TIP: To cut cauliflower, place it stem-side up on the cutting board. Pull off the leaves. Using a pairing knife cut around the main stem, and then continue cutting until all the florets are cut from the main stem. Cut into bite-sized pieces.

How to Make Cauliflower Salad

The flavor of this recipe is similar to a classic potato salad and it’s one of our fave low carb recipes.

  1. Toss cauliflower with olive oil and seasonings. Roast until browned (per recipe below).
  2. Whisk dressing ingredients together in a small bowl.
  3. Toss cooled cauliflower with remaining ingredients & dressing.
  4. Cover & chill at least 2 hours before serving.
close up of Cauliflower Salad

Storing Leftover Salad

Keep leftover loaded cauliflower salad covered in the refrigerator for up to 4 days, stirring before serving.

Picnic-Perfect Salads

Did you make this Loaded Cauliflower Salad for a crowd? Be sure to leave a rating and a comment below!

Cauliflower Salad in a bowl
4.98 from 68 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Loaded Cauliflower Salad Recipe

Cauliflower Salad is a crispy, crunchy, flavor-packed vegetable salad!
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings 12 servings

Equipment

Ingredients  

  • 1 head cauliflower about 8 cups, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • salt & pepper
  • ½ cup radishes sliced
  • ½ cup celery diced
  • ½ cup sharp cheddar cheese shredded
  • 2 green onions sliced
  • 4 slices bacon cooked and crumbled

Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 3 tablespoons sweet relish
  • 1 teaspoon mustard or dijon mustard
  • 2 tablespoons apple cider vinegar
  • salt & pepper to taste

Instructions 

  • Preheat oven to 425°F.
  • Toss cauliflower pieces with olive oil, salt, & pepper. Roast on a sheet pan for 15-20 minutes or until tender-crisp. Set aside to cool completely.
  • Whisk all dressing ingredients in a small bowl.
  • Place cooled cauliflower in a large bowl along with the remaining ingredients. Toss with dressing.
  • Chill at least 2 hours before serving.

Notes

Do not overcook the cauliflower, it should be tender-crisp.
Use the add-ins listed in the recipe or add whatever you add to potato salad. Boiled eggs are a great addition.
Chill before serving to allow the flavors to blend.
4.98 from 68 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 0.5cup | Calories: 152 | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 196mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 24.3mg | Calcium: 54mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish
Cuisine American

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Cauliflower Salad with bacon and writing
plated Cauliflower Salad with writing
close up and plated Cauliflower Salad with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. This is a great recipe. The only thing it’s missing is sugar. Adding a little sugar to the dressing makes it amazing. I also add broccoli (1/2 the amount of cauliflower used), grated Parmesan (fold it into the dressing and over the top of salad after tossing), and salad dressing (1/2 the amount of mayo used)4 stars

  2. This was so good. Followed all directions. Great taste
    I have never roasted cauliflower and will do again alone for vegetable as it tasted very good5 stars

  3. Hi Holly
    Another fabulous recipe from you. The only thing I changed was using raw cauliflower, can you tell me why you cooked it first and how it will change the flavor? Thank you5 stars

    1. Raw cauliflower is also great in this recipe! I like the extra layer of flavor roasting adds so I cook just until tender crisp, it adds a slightly nutty toasted flavor.

    1. You could use extra mayonnaise or a dairy free version of sour cream or dairy free plain yogurt.