This is the perfect as a side for summer grilling, but the hearty ingredients are available anytime. I’ll definitely be making it all year round! If you’re looking for something more similar to a classic potato salad, try cauliflower potato salad instead.
Ingredients & Substitutions
Here I explain the best ingredients for this cauliflower salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Roasted Cauliflower:
You can make a double batch of my oven roasted cauliflower recipe, some air fryer cauliflower or just use these simple ingredients for roasting:
Cauliflower – Use a fresh head of cauliflower with densely packed florets and no blemishes or browning. Remove the leaves and stem, and cut it into small bite-sized florets, a bit smaller than you normally would. You could also add broccoli – just roast broccoli and cauliflower together. Olive Oil – I prefer extra virgin, but use whatever olive oil you have on hand, or even avocado oil. Salt & Pepper
Cauliflower Salad Dressing:
Mayonnaise – Make your own mayo or use your favorite store-bought brand. Full-fat Greek yogurt would work as a substitute, but would be more tangy. Sour Cream – I prefer full-fat sour cream for better flavor, but any kind will work. If you don’t have any on hand, you can replace it with more mayo and add a splash of fresh lemon juice or apple cider vinegar for tang. Dijon Mustard – Adds flavor to the dressing. You can use spicy mustard or even yellow mustard if you don’t have Dijon. Garlic Powder, Sea Salt, & Black Pepper
Add-Ins:
Cooked Bacon – You can make bacon in the air fryer, bake your bacon, or even microwave your bacon to cook it even faster! Cheddar Cheese – Get it pre-shredded to save more time. You can substitute other shredded cheeses here if you like. Green Onions – Sliced thinly, for that classic “loaded” flavor! Fresh chives or even diced red onion would work as a replacement.
How To Make Cauliflower Salad
This section shows how to make cold cauliflower salad with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Meal prep: Chop cauliflower into florets, prepare dressing separately, and combine them with add-ins only when you’re ready to serve. Avoid freezing this salad, as flavors and textures will change too much.
What To Serve With Roasted Cauliflower Salad
This cauliflower salad pairs perfectly with easy proteins: You can grill cauliflower (instead of roasting it) before using it in my cauliflower salad.
Grilled Mains – Cauliflower salad recipes go very well with juicy burgers, grilled shrimp skewers, or even grilled salmon. If it’s too cold to grill, you can cook the same burgers on the stovetop or make some bacon wrapped hot dogs for a cookout-inspired meal. Chicken – Pair this easy side with baked chicken legs or crispy air fryer chicken wings (or whole chicken wings). Steak – Make a classic sirloin steak, or a fancier New York strip or filet mignon.
More Cauliflower Salad Recipes
Skip the lettuce and try these satisfying salads with cauliflower instead! Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Healthy Ebook Bundle!
