Dill Cauliflower Salad
This Dill Cauliflower Salad recipe is a great low carb option to replace potato salad for any outdoor BBQ. The tangy dill dressing pairs so nicely with the cauliflower and the bacon is an optional topping at the end, so you can please your meat-eating friends and vegetarian friends at the same time.
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Dill Cauliflower Salad
- Prep Time: 10 m
- Cook Time: 5 m
- Total Time: 15 m
- Servings: 6to 8
Ingredients
- 1 head cauliflower cut into bite size florets
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 lemon juiced
- 1 teaspoon honey
- ½ teaspoon celery seeds
- ¼ cup fresh dill chopped
- salt and freshly ground black pepper
- 3 stalks celery diced
- ¼ red onion chopped
- 4 slices bacon cooked and crumbled (optional)
- fresh dill for garnish
Instructions
- Bring a large pot of salted water to a boil. Boil the cauliflower for 5 minutes, until just tender. Drain and rinse the cauliflower with cold water and pat it dry with a clean kitchen towel.
- Combine the mayonnaise, Dijon mustard, lemon juice, honey, celery seeds, and chopped dill in a bowl. Blend well and season with salt and freshly ground black pepper.
- Place the cauliflower, celery and red onion in a large bowl. Stir in the dressing and toss to coat all the vegetables. Season with salt and freshly ground black pepper and chill until you are ready to serve.
- Transfer the salad to a serving bowl and top with diced bacon (if desired).
Nutrition Facts
Dill Cauliflower Salad
Amount Per Serving
Calories 228
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g15%
Cholesterol 12mg4%
Sodium 267mg11%
Potassium 327mg9%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 180IU4%
Vitamin C 53mg64%
Calcium 36mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
This was excellent. The only thing I did different was added some dill pickle relish. The whole family loved it! But sadly no leftovers.
Love this recipe!! I use turkey bacon and make it with complaint vegan- non-soy mayo to fit with my Arbonne heathy eating. I’ve made it multiple times and enjoy it as a replacement for the dill potato salad that I previously made for cool summertime eating. My next adventure is learning to make fresh mayo to use in the recipe. Thanks Meredith for sharing your awesome talents.
Definitely want to try this. I wish you would put the nutritional info for the recipes underneath them.
Hi Lacey. I’ve been working on getting the nutritional information up on all my recipes. I’ve updated this one so you can see it right away. Soon, all the recipes will have those nutrition labels.
ML
I am eating low/no carb and this salad is scrumptious! I followed the recipe exactly (without the bacon) and it has now become one of our favorite salads….so easy to make and delicious. Thank you, Meredith!
This was excellent! Made for July 4th picnic and it was a big hit. All the flavors of a classic potato salad without the heaviness of a potato. To me the dill is the star of this dish. It adds such a burst of freshness. Thanks Meredith for giving me a go-to side dish that I can take to any party or potluck.
I use My Fitness Pal to calculate nutrition: Calories 247 | Total fat 23g| Sodium 423mg | Carbs 7g | Dietary Fiber 2g | Sugars 4g | Protein 4g (these are the ones I use in my Keto diet)
This was an excellent recipe. Not as heavy as potato salad. And it was even better the next day, so it would be a good recipe for holiday get togethers.
I can’t wait to try this. It sounds delicious and a great alternative to potato salad. Does it keep well in refrigerator?
Hi Deb. You can make it a day ahead but it is best when eaten in 1-3 days. Longer than that the cauliflower will start to soften and the dressing can become watery.
ML
Everyone I have served this to have loved it and asked for the recipe. What better recommendation can you ask for?
I made this exactly! Delicious!
I have made this recipe many times and it is our go to salad and I find myself adding more and more celery and onions and it never fails to taste scrumptious. Thank you Meredith.