Description
This Cauliflower Salad is a refreshing and flavorful side dish perfect for picnics or meal prep. With a creamy dressing and crunchy vegetables, it’s a great low-carb and gluten-free option.
Ingredients
Scale
Cauliflower Salad:
- 1 medium head cauliflower (cut into small florets)
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/3 cup chopped celery
- 1/3 cup sliced black olives (optional)
- 1/2 cup mayonnaise or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Cauliflower: Bring a large pot of water to a boil and add the cauliflower florets. Cook for 2–3 minutes until just tender-crisp, then drain and rinse with cold water to stop cooking. Let cool completely.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Combine Ingredients: Add the cooled cauliflower, red bell pepper, red onion, celery, and olives if using. Toss until everything is evenly coated.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Before serving, sprinkle with chopped parsley.
Notes
- For extra flavor, stir in crumbled cooked bacon or shredded cheese.
- This salad holds up well and is great for picnics or meal prep.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
