Roasted Cauliflower Mock Potato Salad

All the flavor of potato salad without all the starch and carbs.
Roasted Cauliflower

Roasted Cauliflower “Mock Potato” Salad

by Sue Lau | Palatable Pastime

This is a recipe I first made back around 2005. In that version I used to just steam the cauliflower, but over the years, I tend to like roasting the cauliflower better, as it has deeper flavor and the cauliflower is less apt to become waterlogged when roasted than when it is steamed.

If you are doing a low carb diet, this recipe can be quite a welcome sight if you have been craving potatoes. But even if you are not dieting, and maybe just want to cut back on the heaviness and starchiness of certain foods, this salad delivers all of the flavor without the less than desirable stuff.

It is a huge favorite with my family.

~Sue

Roasted Cauliflower Mock Potato Salad

  • Servings: 8
  • Time: 50mins
  • Difficulty: moderate
  • Print

Roasted Cauliflower
Ingredients:

  • 1 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 6 slices bacon, cooked and crumbled
  • 6 scallions, sliced
  • 1/2 cup finely diced celery
  • 4 large hard cooked eggs, peeled and chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon coarse grain mustard
  • salt and black pepper to taste
  • 1/4 teaspoon sweet paprika

Method:

  1. Drizzle cauliflower with oil on a baking sheet.
  2. Roast cauliflower at 400F for 30 minutes, then cool.
  3. Chop cauliflower into smaller pieces and mix with remaining ingredients.
  4. Chill before serving.

From the kitchen of palatablepastime.com


Roasted Cauliflower

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5 Comments

  1. Gerry Wagner says:

    This is a great salad, while I have yet to try your roasted method it has seen to many repeats at our house as well as at the homes of my family. Highly recommend this to low carbers as well as the non low carbers! My review from Zazz “Loved this salad. What an excellent alternative for the low carbers that love potato salad. Admittedly I was hesitant thinking to cauliflower and hard boiled eggs but it works! Even the non low carbers enjoyed this delicious substitute for potato salad. Added to my Salad Cookbook and will see to repeats.”

    Like

    • Thanks, Gerry! The roasting method improves the flavor of the cauliflower and has it a little bit drier, which both are a plus. It’s just the two of us, so I roasted a head of cauliflower and half went to this salad and the other half for mashed, and that post goes live tomorrow morning. ~s

      Like

  2. Mary Pat Frick (aka twissis) says:

    Made for the FYC Tag Game & served last night as the salad portion of our dinner party menu. After our talk, I opted not to tinker w/the mayo & sour cream amounts. 1 of our guests was a vegetarian who eats seafood, but no meat – So a small dish of crisped bacon was served along side of it at the table & then combined w/the remains for our pleasure today. There are no words of praise for me to tell you how much I loved this salad! For reviewers who follow me, please do no skip the roasting step. The flavor dimension it adds unique & special. I expect your recipe to visit our dining table often, so thx for sharing it w/us.

    Like

  3. KathyD says:

    Wow! This is an amazing recipe! I am following a lower-carb diet and miss potatoes. I can say that this recipe is a cure to that! The roasted cauliflower in combination with all of the other ingredients = absolutely delicious. I made this for a Best of 2015 tag game and will now be adding this recipe to MY best of 2016 file. Thank you!

    Like

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