This cauliflower "potato" salad recipe has all the flavor of your traditional potato salad--without the potato. We slashed carbs from this classic salad by using cauliflower instead, but kept all the familiar flavors the same. Source:, April 2020

Robin Bashinsky


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Toss cauliflower and oil together on a rimmed baking sheet; spread in an even layer. Roast, stirring once, until just tender, 10 to 12 minutes. Let cool for 15 minutes.

  • Transfer the cauliflower to a large bowl. Add scallions, mayonnaise, relish, parsley, mustard and pepper; stir well to coat. Gently fold in eggs.


To make ahead: Cover and refrigerate for up to 1 day.

Nutrition Facts

183 calories; 15.8 g total fat; 2.8 g saturated fat; 76 mg cholesterol; 317 mg sodium. 379 mg potassium; 6.1 g carbohydrates; 2.4 g fiber; 2 g sugar; 4.7 g protein; 252 IU vitamin a iu; 54 mg vitamin c; 76 mcg folate; 42 mg calcium; 1 mg iron; 20 mg magnesium;