Light and Creamy Cauliflower Salad

This Light and Creamy Cauliflower Salad transforms humble cauliflower into a rich, satisfying keto dish that can stand in for classic potato salad without the carbs. Tender yet firm cauliflower florets are lightly steamed, then folded into a luscious dressing of mayonnaise, sour cream, and Dijon mustard for a tangy, velvety coating. Crunchy celery and red onion add contrast, while shredded sharp cheddar brings salty, cheesy depth and extra fat for staying power. Fresh herbs like chives and parsley brighten the flavors, making each bite a balance of creaminess, crunch, and freshness. Perfect served chilled alongside grilled meats or enjoyed as a light yet hearty lunch, this salad also makes an excellent make-ahead meal prep option, tasting even better after the flavors have time to meld in the fridge.

Course Lunch, Salad, Side Dish

Cuisine American, Keto

Keyword cauliflower salad, creamy salad, keto cauliflower salad, keto side dish, low carb salad, meal prep

Prep Time 20

Cook Time 8

Total Time 28

Servings servings

Calories 320kcal

Equipment

Cutting board
Chef's knife
large pot with steamer basket
large mixing bowl
Small mixing bowl
measuring cups and spoons
Spatula or large spoon

Ingredients

Cauliflower base

1 head cauliflower, cut into bite-size florets about 6 cups florets
1 teaspoon fine sea salt for blanching water

Creamy dressing

1 cup mayonnaise use sugar-free, avocado or olive oil based if possible
1/2 cup sour cream full fat
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika or regular paprika
3/4 teaspoon fine sea salt or to taste
1/2 teaspoon freshly ground black pepper or to taste

Mix-ins

1/2 cup red onion, finely diced
3/4 cup celery, finely chopped
1 cup sharp cheddar cheese, shredded
2 tablespoons fresh chives, finely chopped or sliced green onions
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons extra mayonnaise optional, for adjusting creaminess after chilling

Instructions

Prepare the cauliflower by removing the core and leaves, then cutting the head into small bite-size florets that are roughly the same size for even cooking.
Fill a large pot with a few inches of water, add the teaspoon of salt, and bring to a boil over medium high heat, then fit the pot with a steamer basket.
Add the cauliflower florets to the steamer basket, cover, and steam until just tender but still firm in the center, about 5 to 7 minutes depending on floret size.
Immediately transfer the hot cauliflower to a colander, rinse briefly under cold water to stop the cooking, then drain very well and spread on a clean towel to dry completely.
While the cauliflower cools, add the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper to a small mixing bowl and whisk until smooth and creamy.
Taste the dressing and adjust the seasoning with additional salt, pepper, or vinegar as desired to balance richness and tanginess.
Place the well drained, cooled cauliflower florets in a large mixing bowl and add the diced red onion, chopped celery, shredded cheddar cheese, chopped chives, and chopped parsley.
Pour the creamy dressing over the cauliflower mixture and gently fold everything together with a spatula until the florets are evenly coated without breaking them apart.
Cover the bowl and refrigerate the salad for at least 1 hour, or up to overnight, to allow the flavors to meld and the dressing to thicken slightly.
Before serving, stir the salad gently, and if it seems a bit dry, fold in the extra mayonnaise 1 tablespoon at a time until the desired creaminess is reached, then garnish with additional herbs if you like and serve chilled.

Notes

For the best texture, avoid overcooking the cauliflower and make sure it is very well drained and dry before mixing with the dressing, since excess moisture can thin the creamy base. You can blanch the florets in salted boiling water instead of steaming if you prefer, but reduce the cooking time slightly and cool quickly in an ice bath. If you are sensitive to the carbs in onion, reduce the red onion to 1/4 cup and add a pinch of onion powder to keep the flavor without adding many carbs. This salad keeps well in an airtight container in the refrigerator for up to 3 days and often tastes even better the next day as the flavors develop, making it ideal for keto meal prep and easy lunches.

Nutrition