Cauliflower Potato Salad (Low Carb & Paleo)
A creamy, tangy, and satisfying low-carb salad that swaps potatoes for roasted cauliflower. Perfect for Paleo, Whole30, and gluten-free diets.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 12 servings 1x
- Category: Salad
- Method: Roasted
- Cuisine: American
- Diet: Gluten-Free, Paleo, Low-Carb
Ingredients
Scale
2 heads Cauliflower (cut into 1-inch florets; about 10 cups)
2 tablespoon Olive oil
1/2 teaspoon Sea salt
1/4 teaspoon Black pepper
1.5 cups Avocado mayonnaise
1/4 cup Yellow mustard
1 cup Dill pickles (diced)
1 cup White onion (minced)
1/2 cup Celery (diced)
6 large Hard boiled eggs
1 tablespoon Apple cider vinegar
Paprika (for topping)
Instructions
- Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
- Toss cauliflower florets with olive oil, salt, and pepper. Spread in a single layer on sheets. Roast for 30 mins, flipping halfway, until golden. Let cool completely.
- Hard boil the eggs. Peel and dice 4 eggs; thinly slice the remaining 2 for garnish.
- In a large bowl, combine avocado mayo, mustard, apple cider vinegar, pickles, onion, and celery.
- Add cooled cauliflower and 4 diced eggs to the dressing. Gently fold to coat. Season with extra salt/pepper if needed.
- Transfer to serving dish. Top with sliced eggs and a sprinkle of paprika. Chill for at least 1 hour before serving.
Notes
- For best flavor, let the salad chill for at least an hour before serving.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- For a vegan version, omit eggs and use vegan mayo. Add toasted seeds for crunch.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 302 kcal
- Sugar: 2 g
- Sodium: 323 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg