Cauliflower Salad
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!
Servings: 4 - 6
Calories: 325kcal
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.
Nutrition
Calories: 325kcal | Carbohydrates: 40g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 484mg | Potassium: 772mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1719IU | Vitamin C: 64mg | Calcium: 107mg | Iron: 4mg
