This 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!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free | Tofu-Free | Paleo-Friendly }
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.
Assembly:
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.
Notes
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
Celery
Chives
Pickles
Green Onions
Dill
Paprika
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.