Roasted Cauliflower No-Potato “Potato” Salad
Published Sep 02, 2024
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Roasted cauliflower replaces the traditional potato in this dish to make a tasty, low-carb, low-starch recipe. Cauliflower is high in fiber, antioxidants, and nutrients, making for an excellent substitute. The roasted cauliflower is soft and tender, but the pickles and 
celery give this dish a nice crunch.
By replacing regular mayo with a homemade dressing of olive oil and avocado mayo, this dish contains higher “good” monounsaturated fats. Healthy fats are a staple in Mediterranean countries and have been shown to reduce rates of heart disease, support blood sugar regulation, and help with healthy weight management.
Roasted Cauliflower No-Potato “Potato” Salad
Ingredients
- 2 heads cauliflower
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher or fine sea salt
- 4 stalks celery
- 6 large pickles
- 4 hard-boiled eggs
- 6 strips sugar-free bacon, (or bacon substitute)
- ¼ red onion
- ⅓ cup parsley
- ⅓ cup cilantro
- Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons avocado mayonnaise
- 1 tablespoon coarse ground Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Chop the cauliflower into smaller chunks and arrange on the baking tray. Drizzle with olive oil and salt and roast in the oven for 30 minutes until slightly brown.
- Let the cauliflower cool, then chop it into smaller bite-sized pieces and place it in a large mixing bowl.
- Chop the rest of the ingredients and add them to the cauliflower in the bowl.
- In a separate bowl, whisk together all the dressing ingredients, pour over the cauliflower mixture, and stir to incorporate thoroughly. Serve at room temperature or chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
