Description

This Cauliflower Potato Salad recipe offers a fresh and healthy twist on traditional potato salad by using roasted cauliflower instead of potatoes. Tossed with a creamy mustard-mayo dressing, dill pickle relish, crisp celery, onion, and chopped hard-boiled eggs, this salad is perfect for a light lunch or a flavorful side dish. Roasting the cauliflower adds a subtle caramelized flavor and a delightful texture, making it both satisfying and nutritious.

Ingredients

Scale

Vegetables & Produce

1 large head cauliflower (about 2 to 2 ½ lbs.)
¼ cup white onion (finely diced)
¼ cup celery (finely diced)

Condiments & Others

1 ½ Tbsp. oil (olive or avocado)
1 ¼ tsp. salt (divided, to taste)
½ tsp. black pepper (to taste)
⅓ cup mayonnaise
1 Tbsp. mustard (yellow)
¼ cup dill pickle relish

Protein

2 hard-boiled eggs (chopped)

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Instructions

Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the cauliflower.
Prepare Cauliflower: Remove the stem and leaves from the cauliflower head and cut it into ½-inch bite-sized florets, roughly yielding 1 ½ to 1 ¾ lbs. of cauliflower pieces.
Season Cauliflower: Place the cauliflower florets in a large bowl, drizzle with 1 ½ tablespoons of oil, and season with ¾ teaspoon salt and ¼ teaspoon black pepper. Toss well to evenly coat the cauliflower.
Roast Cauliflower: Spread the seasoned cauliflower in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20 minutes, flipping halfway through to ensure even cooking and caramelization.
Make Dressing: While the cauliflower roasts, wipe out the large bowl and combine ⅓ cup mayonnaise, 1 tablespoon yellow mustard, ¼ cup dill pickle relish, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk until smooth and well blended.
Combine Salad: Once the cauliflower is roasted, allow it to cool to room temperature. Add the cooled cauliflower to the bowl with the dressing, then mix in the diced onion, celery, and chopped hard-boiled eggs. Gently toss until just combined.
Serve or Chill: Serve the salad immediately garnished with fresh dill or refrigerate for a couple of hours to enjoy chilled.

Notes

Using olive or avocado oil provides a healthy fat option and enhances the roasted flavor.
Roasting the cauliflower adds a caramelized depth of flavor compared to boiling or steaming.
For a vegetarian version, omit the hard-boiled eggs if desired.
If you like, garnish with freshly chopped dill for added freshness.
Refrigeration improves flavor melding, but the salad is also tasty when served immediately.
Make sure to cut cauliflower into uniform pieces for even roasting.