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This cold cauliflower salad is like potato salad but with less carbs! It’s creamy, delicious and perfect for potlucks, parties, gatherings, and everyday eating! Plus, it’s ready in under 30 minutes!
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Why You’ll Love This Recipe
I’ve already shared simple, neutral veggie swaps, like vegan mashed cauliflower, vegan buffalo cauliflower wings, and BBQ cauliflower wings, which led me to this creamy, craveable cauliflower salad recipe.
In this recipe, cauliflower is blanched only until tender-crisp, then tossed with crunchy add-ins like pickle and celery in a creamy, flavorful dressing. The result is a quick, satisfying cauliflower chickpea salad packed with contrasting textures and bold flavor. It’s perfect as a make-ahead side and, best of all, tastes even better as it sits!
You might also enjoy my take on a creamy sweet potato kale salad, roasted cauliflower with lemon and herbs, and this breaded cauliflower recipe.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
- Silken tofu: I use this as my creamy element to make vegan cauliflower salad (with a boost of plant-based protein and no added fat!). However, vegan mayonnaise, or a blend of vegan mayo and plant-based Greek yogurt, would also work.
What Could I Add To Cauliflower Salad?
This highly versatile cauliflower and chickpea salad is really easy to tweak. Try adding:
- More vegetables: Like peas, broccoli, etc. If you aren’t bothered about carbs, potatoes and sweet potatoes make a delicious addition too.
- Seasonings: Try smoked paprika, celery salt, red pepper flakes, or cayenne, etc.
- Sweetener: Add a touch of maple syrup/agave for a little sweetness.
- Vegan cheese: Some shredded cheddar (I use dairy-free) is a rich, tasty addition.
- Vegan bacon: Use your favorite homemade (try out my vegan tofu bacon) or store-bought vegan bacon.
How to Make Creamy Cauliflower Salad
Step 1: Bring 4 cups of water to a boil and wash and cut the cauliflower into even, bite-sized florets. Also, thinly slice the celery and red onion, julienne or shred the carrots, dice the pickle, and chop the parsley. Once boiling, add the cauliflower, reduce the heat to a simmer, and cook for 3-5 minutes. Drain the cauliflower, then immediately rinse with cold water to halt the cooking process.
Step 2: In a large bowl, whisk the silken tofu, olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust the seasoning and lemon juice levels, then add the cauliflower, celery, red onion, carrots, pickle, parsley, and chickpeas. Toss to evenly coat.
Step 3: For the best flavor, refrigerate the cauliflower and chickpea salad for 30 minutes (3-4 hours is even better!) for the flavors to meld. Enjoy!
For a silkier dressing, blend it using an immersion blender (or small jar blender).
FAQs
It’s possible to blanch and dry the cauliflower 1-2 days in advance, storing it in the fridge until ready to assemble. I also highly recommend leaving the prepared cauliflower salad for several hours (even better, overnight) for the flavors to meld before serving.
I don’t recommend it as the pieces are too fine and will likely become too soft if blanched, so the texture will suffer. Love cauliflower rice? You’ll enjoy my easy Spanish cauliflower rice with salad.
Pro Recipe Tips
- Chop the ingredients evenly: To get a bit of everything in each bite.
- Let the flavors meld: Chill the creamy cauliflower salad for 30-60 minutes before serving for the best flavor.
- Don’t overcook the cauliflower: It should be tender with a crisp bite. Too soft and it may fall apart while tossing the salad. However, if you do prefer it more tender, a couple of extra minutes cooking should work.
- Make sure the cauliflower is dry: If wet, it will dilute the dressing.
Storage Instructions
Store: Cauliflower salad stores well in an airtight container in the fridge for 4-5 days.
Freeze: I don’t recommend it, as the fresh elements will become mushy, and the sauce may not freeze well.
More Creamy Vegan Salad Recipes
Vegan Lunches
Vegan Chicken and California Grape Salad
Vegan Lunches
Plant-Based Chickpea Tuna Salad
Vegan Lunches
Easy Curried Chickpea Salad
Salads
Vegan Caesar Salad
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Cauliflower Salad
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Ingredients
- 4 cups small cauliflower florets (about 1 medium cauliflower, 1 ½ pounds)
- ½ teaspoon sea salt plus more to taste
- 3 tablespoons extra-virgin olive oil
- ¼ cup silken tofu
- Juice of ½ lemon (plus more to taste)
- 1 teaspoon Dijon mustard
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
- 2 celery ribs thinly sliced
- ½ cup thinly sliced red onion
- ¼ cup julienned carrots
- 1 dill pickle diced
- ¼ cup parsley chopped
- 1 (15-ounce) can chickpeas drained and rinsed
Instructions
- In a medium pot with a lid, bring 4 cups of water to a boil. Add ½ teaspoon salt.
- Wash and cut the cauliflower into bite-sized florets. Once the water is boiling, add the cauliflower, reduce heat to a simmer, and cook for 3–4 minutes until just tender but still crisp.
- Drain the cauliflower in a colander and immediately run it under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, whisk together the silken tofu, olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth and creamy. For a silkier dressing, blend using an immersion blender or a small jar blender. Taste and adjust seasoning and lemon juice, if needed.
- Add the cauliflower, celery, red onion, carrots, pickle, parsley, and chickpeas to the bowl. Toss until the dressing evenly coats all the ingredients.
- Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
- Chop the ingredients evenly: To get a bit of everything in each bite.
- Let the flavors meld: Chill the creamy cauliflower salad for 30-60 minutes before serving for the best flavor.
- Don’t overcook the cauliflower: It should be tender with a crisp bite. Too soft and it may fall apart while tossing the salad. However, if you do prefer it more tender, a couple of extra minutes cooking should work.
