Summer is almost in full swing and we all know what happens then. Outdoor BBQ’s, family gatherings, & pot luck picnics… which typically means carb-laden foods… or does it?
Not anymore! This EASY & DELICIOUS Cauliflower Potato Salad recipe to the rescue!
When you want to make a super tasty dish that’s healthy too, Cauliflower Potato Salad is THAT dish!
I could take or leave potatoes, so giving up the traditional baked potato, fries, or even mashed potatoes was no big deal for me (my husband is a complete different story, I’m pretty sure he dreams of baked potatoes in his sleep). What was a big deal to give up is potato salad.
My love affair with potato salad.
There is something about the starchy potato chunks mixed with creamy mayo, bacon, eggs, sweet pickles, a touch of mustard and a bit of ketchup that I just couldn’t stop thinking about. Especially now, when outdoor parties are getting into full swing! Instead of feeling deprived of one of my favorite summer-time foods, I decided to push up my sleeves and get to work in the kitchen.
Magical transformations do happen!
Something magical transpired that day when I found a small amount of cauliflower on its last floret (aka leg) in the produce bin of my fridge. I almost threw it away… I know, crazy! Had I done that, I would not be able to share this perfect “potato” salad with you!
The cauliflower was kind of wilted and looking pretty sad, so I decided to roast it with olive oil, salt, and pepper. That was the first bit of magic that brought this salad to the culinary heights it has achieved, so thank you, wilted cauliflower for not letting me simply toss you away!
Roasting the cauliflower allows the florets to soften to the perfect doneness without become mushy and they get the slightest char on the outside taking the flavor to the next level. While you can steam the cauliflower, I really recommend taking the time to roast it. The good news is you don’t have to wait until your cauliflower has wilted and begun to cry out, “don’t forget about me in here, it’s cold;” fresh cauliflower works perfectly in this recipe for Cauliflower Potato Salad!
Load it up!
Once I found that wilted cauliflower and the light bulb went off to make a “potato” salad with it, I literally found odds and ends in my fridge that would make the best loaded potato and began to create my perfect “potato” salad. While you can follow this recipe exactly as written, I encourage you to make it your own by adding in your favorite potato salad flavors.
If you like dill pickles, add them. Don’t like bacon, don’t add it. That’s the beauty of cooking, you can use the bones of a recipe and change the other ingredients to best suit you and your family. For this recipe, the bones would be the roasted cauliflower and the dressing… everything else change to suit your taste.
Most importantly, don’t stress. It doesn’t have to be perfect to be great. I love hearing feedback, so don’t forget to comment after you make it and let me know what substitutions you made (if any) and how it turned out for you.
Thanks and Enjoy!
What you’ll need for Cauliflower Potato Salad:
- olive oil
- plain yogurt
- sour cream
- white wine vinegar
- thick cut bacon
- red onion
Preheat your oven to 400°F. Remove the stem from the head of cauliflower with a sharp knife and cut the florets into small bite size pieces. Place small florets in single layer on a sheet pan. Drizzle with olive oil and season with salt & pepper. Roast in oven for 25-30 minutes or until they are just beginning to soften and have some char. Allow to cool
While the cauliflower is roasting, fry the bacon in a skillet until crispy. Drain bacon on paper towels. Reserve 1 Tbsp of bacon grease. Dice red onion & celery. Chop chives.
Mix together yogurt, sour cream, & white wine vinegar. Place cauliflower, onions, chives, celery, & add 1 Tbsp bacon grease. Add crumbled bacon. Pour in dressing and mix well. Chill until ready to serve. ENJOY!!!
Cauliflower Potato Salad
- 1 Large head cauliflower
- 1 Tbsp olive oil
- 1/2 tsp Mediterranean sea salt
- 1/2 tsp black Pepper
- 4 slices thick cut apple wood smoked bacon you can cook up an extra slice for garnish
- 1/2 cup diced red onion 1/2 medium size onion
- 1/2 cup diced celery about 2 stalks
- 2 Tbsp chopped chives
- 3/4 cup whole milk plain yogurt may use Greek yogurt or low fat if desired
- 2 Tbsp sour cream
- 1 Tbsp white wine vinegar
- Preheat your oven to 400°F.Remove the stem from the head of cauliflower with a sharp knife and cut the florets into small bite size pieces. Place small florets in single layer on a sheet pan. Drizzle with olive oil and season with salt & pepper. Roast in oven for 25-30 minutes or until they are just beginning to soften and have some char.
- While the cauliflower is roasting, fry the bacon in a skillet until crispy. Drain bacon on paper towels. Reserve 1 Tbsp of bacon grease. Dice red onion & celery. Chop chives.
- When cauliflower is done, remove from oven and allow to cool.Mix together yogurt, sour cream, & white wine vinegar.
- Place cauliflower, onions, chives, celery, & add 1 Tbsp bacon grease. Add crumbled bacon. Pour in dressing and mix well. Chill until ready to serve.