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.

Robin Bashinsky
Source:, April 2020


Recipe Summary

15 mins
40 mins


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; protein 4.7g 9% DV; carbohydrates 6.1g 2% DV; exchange other carbs 0.5; dietary fiber 2.4g 10% DV; sugars 2.3g; fat 15.8g 24% DV; saturated fat 2.8g 14% DV; cholesterol 75.6mg 25% DV; vitamin a iu 252.3IU 5% DV; vitamin c 54mg 90% DV; folate 75.9mcg 19% DV; calcium 41.6mg 4% DV; iron 1mg 6% DV; magnesium 20.4mg 7% DV; potassium 378.6mg 11% DV; sodium 316.7mg 13% DV.