Easy Cauliflower “Potato” Salad
A new spin on a traditional summertime side dish, this Easy Cauliflower “Potato” Salad is loaded with flavor and is a must make for your next summer bbq.
Sweet Summertime is here! I’m keeping on that backyard BBQ theme this week with this Easy Cauliflower “Potato” Salad.
Cauliflower is one of those magical vegetables that you can use as a substitute for so many things – pizza crust, rice, and now POTATOES! Seriously, aside from a slightly different texture, you won’t be able to tell the difference between this cauliflower “potato” salad and you own classic recipe.
The most cumbersome thing about cauliflower is how messy cutting it can get, it crumbles everywhere and can be time consuming… So skip the head of cauliflower! Confession… I always buy my cauliflower already cut into florets from Taylor Farms. It’s not worth my time and I know that when buying from Taylor Farms I’m getting a fresh product. AND it makes my life easy! And let’s face it, we could all use a little more easy in our lives 🙂
So… let’s get to making this Easy Cauliflower “Potato” Salad, shall we?
First you need to blanch the cauliflower florets, this will make them just the right texture. Bring a large pot of water to a boil, add the florets and boil for 60-90 seconds. I suggest setting a timer, because you do not want to over cook the cauliflower! If you do, it will get too soft and the dish will turn to mush!
Once the cauliflower is blanched, immediately run it under cold water to stop the cooking process. Be sure to allow the cauliflower to cool and dry completely before mixing together the salad. When the cauliflower is cool, slice the florets into quarters. Then add them to a large bowl and combine with all other ingredients!
The Cauliflower “Potato” Salad tastes best if you allow it to “marinate” for at least 4 and up to 24 hours prior to serving. Always serve the salad cold for best taste!
It seems like everyone has their own “favorite” potato salad recipe. An old family tradition that has been passed down from generation to generation. And it makes sense because potato salad is one of those dishes that you will find at any summer bbq – some would even go as far as to say that potato salad “makes” it a bbq!
You will find all of my favorite potato salad add-ins right here in this Easy Cauliflower “Potato” Salad – celery, onions, dill pickles, fresh dill, chives and of course a little bit of bacon!
See how many people you can fool with this one! You may be surprised that no one can tell the difference!
Disclaimer: This post is sponsored by Taylor Farms. As always, all opinions are my own. Thank you for supporting brands that help support Sprinkles & Sea Salt!
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Easy Cauliflower “Potato” Salad
- Total Time: 4 hours 10 mins
- Yield: 6 servings 1x
Description
A new spin on a traditional summertime side dish, this Easy Cauliflower “Potato” Salad is loaded with flavor and is a must make for your next summer bbq.
Ingredients
2 12oz bags Taylor Farms Cauliflower Florets
1 cup mayonnaise
1 tbsp dill pickle juice
1 tbsp dijon mustard
1 tbsp fresh dill, chopped small
1/4 tsp garlic powder
1 tbsp chives, chopped small
1/4 tsp sea salt
1 cup dill pickles, chopped small
1/2 cup celery, chopped small
1/4 cup white onion, chopped small
2 hard boiled eggs, chopped small
4 strips of bacon, cooked and sliced thin (optional)
Instructions
Bring a large pot of water to a boil over high heat
Add the cauliflower florets, cook for 60-90 seconds*
Strain and run under cold water to stop the cooking process, set aside
In a small bowl, mix together the mayo, dill pickle juice, dijon mustard, fresh dill, garlic power and salt, set aside
Once the cauliflower has cooled completely, slice each floret into quarters and add to a large bowl
Add the chopped pickles, celery, onion, hard boiled eggs, and bacon, mix
Add the mayo sauce to the bowl and mix everything together until evenly coated
Let the salad marinate in the refrigerator for at least 4 and up to 24 hours before serving
Serve cold
Notes
*Do not overcook the cauliflower! Set a timer.
- Prep Time: 10 mins