Loaded Cauliflower Salad

This loaded cauliflower salad is a low-carb, and flavorful version of loaded potato salad! A delicious side dish that combines roasted cauliflower florets with hard boiled eggs, bacon, and green onions all in a tangy dressing. If you love a classic potato salad try our Dairy-Free Potato Salad or how about a Dill Pickle Potato Salad?

Why You’ll Love This Recipe

It is a simple, quick recipe requiring minimal cooking: and it actually tastes better after chilling in the fridge, making it ideal for meal prep or picnics. A crowd pleasing bbq side thats a delicious alternative to traditional potato salad and it pairs perfectly with grilled foods.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Cauliflower: is a cruciferous vegetable that is nutrient-dense, high in fiber and vitamins.

Extra virgin olive oil: is the least processed form of olive oil. Due to this, it retains its natural antioxidants and vitamins. I like Garcia De La Cruz olive oils.

Eggs: are a good source of protein and vitamins and are one of the few foods that should be classified as “superfoods”

Bacon: is a salt-cured pork product made from various cuts of the pig, usually the belly or less fatty parts of the back.

Scallions: also known as green onions, are a mild-flavored immature onion harvested before a big bulb forms.

Nutritional yeast: different from regular yeast, nutritional yeast adds a cheesy flavor to dishes without the need for dairy, making it a popular choice in vegan or dairy-free recipes.

Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Dijon mustard: known for its sharp, tangy flavor and complex heat, it is commonly used in vinaigrettes, sauces, and as a sandwich spread. 

Avocado oil mayonnaise: offers a unique creamy texture and a healthier fat profile.

Lemon: adds a fresh, bright, and tangy element, which can help balance the richness of the other ingredients.

Garlic powder: is best for when you want a milder flavor than what you get from fresh garlic.

Smoked paprika: introduces a distinct smoky flavor that complements the other spices, adding depth and a unique taste.

Instructions

Preheat oven: to 400˚ and line a rimmed sheet pan with parchment paper.

Toss the cauliflower: with the oil, salt, and pepper.

Roast for 25 minutes: tossing half way through.

Remove from oven: and allow to cool and then place in a large bowl.

Meanwhile: whisk the dressing ingredients in a small bowl.

Add the eggs: bacon, nutritional yeast and onions to the cauliflower bowl.

Pour the dressing: over the salad and toss gently to coat. I like to use a rubber spatula.

Garnish: with green onion slices.

Enjoy!

Recipe Tips and Tricks

Cauliflower: be careful not to over-roast the florets as it can result in a mushy salad.

Bacon: Keep the bacon separate until you are ready to serve for a crispy crunchy texture in the salad.

Recipe Variations

Mayonnaise: can be used in place of avocado mayonnaise if you are not concerned with keeping the recipe dairy free, Paleo or Whole30 friendly.

White vinegar: makes a perfect alternative for the lemon juice. Add a teaspoon at a time and taste for desired tang to the dressing.

Storage Tips

You can store this loaded cauliflower salad in the fridge for 5 days when placed in an airtight glass container.

FAQ’s About Loaded Cauliflower Salad

Is it actually low-carb?

Yes! Cauliflower has significantly fewer carbohydrates than potatoes, with about 2 net grams of carbs per cup.

What should I serve it with?

It pairs well with grilled proteins like barbecued chicken, steak, fish, or pork chops, making it a popular choice for BBQs and potlucks. 

Can I use frozen cauliflower?

Fresh cauliflower is preferred for the best texture.