This Vegan Cauliflower "Potato" Salad is an easy and healthy recipe made with only 7 clean ingredients. It's the perfect plant-based side dish that can be customized with your favorite add-ins, uses roasted cauliflower instead of potatoes, and contains no tofu!
This Vegan Cauliflower "Potato" Salad is an excellent alternative to traditional potato salad which isn't vegan, paleo-friendly, or low-carb.
There are probably 101 different varieties of potato salad known to man - from heavy on the mustard, to added onions or herbs like dill and onions.
And, there are even spicy varieties with paprika and cayenne.
They also come with just as many names, like "Amish Potato Salad", "Potato and Egg Salad", "Grandma's Potato Salad", "Deli Counter Potato Salad", "Mustard Potato Salad", "Homestyle Potato Salad", "Classic Potato Salad", "German Potato Salad" and on and on.
My version is a basic, starter "potato" salad, so feel free to add your favorite plant-based veggies and spices to it to make it just how you like it.
Traditional potato salad recipes have ingredients like these:
S.A.D. (Standard American Diet) Hellman's Classic Potato Salad Ingredients: Potatoes Russet, Cooked, Mayonnaise (Soybeans Oil, Water, Egg(s) Whole and Egg Yolks, Vinegar, Salt, Sugar, Lemons Juice, Calcium Disodium EDTA, Flavors Natural), Celery, Onions, Corn Syrup High Fructose, Salt, Sugar, Phosphoric Acid, Maltodextrin, Onions Powder, Dextrose Cultured (Potassium Sorbate, Sodium Benzoate), Spices, Sodium Diacetate, Cellulose Gum, Guar Gum, Egg Whites, Lysozyme, Xanthan Gum
It looks like the only real food ingredients in this popular store-bought brand is the potatoes and maybe the eggs.
Lots of unnecessary ingredients and many that are GMO.
My healthier plant-based version is vegan, gluten-free, dairy-free, soy-free, egg-free, low-carb/keto (6 net carbs), and paleo-friendly.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Vegan Mayonnaise: Make sure you use a really good vegan mayonnaise that uses a healthier oil like coconut oil or avocado oil.
Avocado Oil: I prefer to roast + bake my veggies in avocado oil instead of olive oil, but you could substitute with organic extra-virgin olive oil.
Garlic Powder + Black Pepper: Adjust these seasonings to your preference.
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.
Optional Add-Ins: This is a basic "potato" salad and is good as is, but feel free to add traditional plant-based add-ins to jazz it up such as:
- Red Onions
- Green Onions
- Red Pepper Flakes
Serving Size: This recipe will make approximately (2) regular servings or (4) smaller side-dish servings. Nutritional information is for (1) small side-dish which is (1) serving.
Want More Healthy Side Potato Recipes?
Check out these:
- Spicy Turmeric Twice Baked Potatoes
- Roasted Potatoes with Habanero and Basil Pesto
- Cheesy Scalloped Potatoes
- or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Vegan Cauliflower "Potato" Salad
For the cauliflower:
- 1 head organic cauliflower
- 1 tablespoon 100% pure avocado oil
- 1/2 teaspoon organic ground garlic powder
- 1/2 teaspoon organic ground black pepper
- 1/2 teaspoon Himalayan pink salt
For the dressing:
- 1/4 cup organic vegan mayonnaise
- 1/2 teaspoon organic dijon mustard
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the cauliflower:
- Cut the cauliflower into bite-size floret pieces, then add to a medium-size mixing bowl. For chunkier "potato" salad, cut into larger pieces and for less chunkier "potato" salad, cut into smaller pieces.
- Add avocado oil to the mixing bowl and toss until it's evenly distributed and all the cauliflower pieces are covered
- Sprinkle the seasonings over the cauliflower pieces and gently toss again to make sure they are evenly distributed.
- Transfer the seasoned cauliflower pieces to the prepared cookie sheet and bake at 350 degrees for approximately 30 minutes, or until slightly golden and soft.
Prepare the dressing:
- While the cauliflower is roasting, add all the ingredients for the dressing to a small mixing bowl and whisk together until well combined, then set aside.
- Remove the cauliflower pieces from the oven and transfer back into the medium-size mixing bowl.
- Add the dressing and gently stir in until evenly distributed.
- Taste and adjust the seasonings to your preference.
- Optional: Garnish with diced red onions, chopped green onions, chives, or add your favorite traditional potato salad mix-ins like celery, dill, paprika, pickles, etc.
- Store in an air-tight BPA-free container.
- Red Onions
- Green Onions
- Red Pepper Flakes
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan (with a heavy focus on Medical Medium® compliant) and made with clean, real food ingredients that you can feel good about eating.