This veggie-rific variation on the classic summer side dish, Cauliflower “Potato” Salad, will surprise even the biggest cauliflower hater!
Ready in 25 minutes
Cauliflower is one of my absolute favorite veggies. And this is a super fun way to use it! I love a good potato salad for summer (and it’s hard to beat freshly-dug new potatoes in a potato salad), but this cauliflower version is a great way to get all that potato salad flavor without a ton of starchy carbs. You’d think that this would taste “cauliflower-y,” but the flavorful mix-ins and creamy dressing mask any cauliflower flavor—it just tastes like potato salad!
Typical potato salad has a super thick and heavy dressing made with a ton of mayo, but I made this dressing out of half protein-packed, low calorie Greek yogurt and half mayo. You still get all the creamy flavor of mayo, but using the Greek yogurt really helps to lighten up this side dish.
The key to making this cauliflower “potato” salad is to not overcook your cauliflower. Just like potatoes, overcooked cauliflower becomes a starchy, mushy mess. You want the cauliflower to just be fork tender—no crunch, but not so tender that it falls apart when you stir it up with the dressing. It took about 12 minutes to get there steaming it.