Cauliflower Potato Salad
What is cauliflower potato salad, you may ask? It's a potato salad made with cauliflower instead of potatoes. This vegan cauliflower potato salad recipe is a spin on traditional vegan potato salad made with roasted cauliflower!
Servings: 6
Calories: 162kcal
Ingredients
- 1 head Cauliflower Cut into florets
- 2 Tablespoons Garlic powder
- 1 bunch Green onions Sliced thin
- 3 stalks Celery Diced
- ¼ cup Dill pickles Diced
- ¼ cup Fresh Dill, chopped Use half the amount. if using dry dill
- ½ cup Cashew Mayo
- 2 Tablespoons Yellow Mustard If you like it less tangy, use 1 Tablespoons
- ½ Lemon Squeezed
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Preheat the oven to 400 degrees.
- Prepare a baking sheet with a silicone baking mat or parchment paper.
- Remove the core and leaves from the base of the head of the cauliflower.
- Cut the cauliflower into florets that are similar in size.
- Place the cauliflower florets on the baking sheet.
- Sprinkle the cauliflower florets with 2 Tablespoons of garlic powder.
- Cook for 30 minutes.
- Remove the cauliflower from the oven and allow to cool to the touch.
- Transfer the cooked and cooled cauliflower to a cutting board and roughly chop.
- Transfer the cut cauliflower to a large bowl.
- Add the chopped celery, green onions, dill pickles, and dill.
- Combine the cashew mayo, yellow mustard, lemon juice, salt, and pepper in a small bowl.
- Whisk together.
- Pour the mayo/mustard dressing into the bowl with the vegetables.
- Stir to combine the ingredients with the dressing.
- Cover the salad and refrigerate for at least 30 minutes before serving.
Video
Notes
- If you steam or boil the cauliflower, it tends to be on the watery side.
- Instead, roast or air fry the cauliflower to remove some of the vegetable's moisture before making the potato salad recipe.
- When you use dry herbs, please use half the amount in the recipe for fresh herbs. Dry herbs are much more potent than fresh herbs.
- Make sure the cauliflower is cool to the touch before chopping t into smaller pieces.
- Mixing the cashew mayo, mustard, salt, and pepper helps spread evenly throughout the salad.
- If you don't care for dill, try basil or parsley.
- The salad lasts up to 5 days, covered and stored correctly in the refrigerator.
Nutrition
Calories: 162kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 236mg | Potassium: 404mg | Fiber: 3g | Sugar: 3g | Vitamin A: 144IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 1mg