Whole30 Cauliflower Potato Salad (Dairy Free)
If you love cauliflower salads, you should try Buffalo Cauliflower Salad or Cauliflower Kale Salad.
Ingredients
- Cauliflower
- Avocado oil
- Chopped celery
- Tahini
- Apple cider vinegar
- Salt
- Garlic powder
- Dried dill
How to make cauliflower potato salad
Break the cauliflower up into small florets. Preheat a large skillet with avocado oil. Cook cauliflower over medium heat for 7 minutes, stirring occasionally. After cooking, add 2-3 tablespoons of water to the pan and cover . Cook 5 minutes until slightly softened (you don’t want it to get too soft). While cauliflower is cooking, make the dressing by combining tahini, apple cider vinegar and spices in a bowl. Finely chop the celery. Add cooked cauliflower, celery and tahini dressing into a large bowl. Toss well until all the cauliflower is well coated. Serve immediately or store in the fridge a few hours before serving.
Cauliflower Potato Salad – No Mayo
Guided Recipe Video
Ingredients
- 1 head cauliflower - trimmed from stalk, cut into bite sized pieces
- ½ teaspoon sea salt
- 1 tablespoon avocado oil
- 2 celery ribs - chiopped
- 3 tablespoons tahini
- 3 tablespoons apple cider vinegar
- 2-3 tablespoon water
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- ½ teaspoon salt
Instructions
- Heat a large skillet or cast iron pan over medium high heat.
- Add the chopped cauliflower stalks, avocado oil and cook until lightly browned (about 6-7 minutes, stirring occasionally). Add 1/2 tsp. of salt.1 head cauliflower, ½ teaspoon sea salt, 1 tablespoon avocado oil
- Add 2-3 tablespoons of water and cover. Cook additional 5 minutes until softened slightly (don't allow cauliflower to get too soft)
- Remove cauliflower from heat and make the dressing in a small bowl.
- Combine the remaining 1/2 tsp. salt, tahini, apple cider vinegar, 2 tbsp water, garlic powder and dried dill. If too thick, add another tablespoon of water.3 tablespoons tahini, 3 tablespoons apple cider vinegar, 2-3 tablespoon water, 1 teaspoon garlic powder, 1 teaspoon dried dill, ½ teaspoon salt
- Chop celery and add to the cauliflower. Pour dressing over cauliflower and celery. Mix well to coat.2 celery ribs
- You can refridgerate until needed, can be made up to 2 days before
Recipe Notes
- Tahini: Use almond butter, cashew butter or sunflower seed butter
- Cauliflower: Use potatoes (not low carb) or even broccoli
- Apple cider vinegar: Use white wine vinegar or lemon juice.
Nutrition Information
Other additions
- Chopped eggs
- Chopped pickles
- Capers
- Fresh chopped chives
- Celery seeds
What to serve with low carb potato salad
Common questions
What is tahini?
Tahini is a paste made from ground sesame seeds that has the consistency of drippy peanut butter or almond butter. It’s a staple in Mediterranean cuisine and you have likely had it before in hummus. It has a nutty flavor with sesame undertones and works well in both sweet and savory meals.
You can find tahini in most grocery stores, usually around the other nut butters or sometimes in the international foods section.
Can you make this in advance (meal prep)
This recipe is great to make in advance, whether it’s for a cook out or just for your normal meal prep!
Since the cauliflower doesn’t get soggy, you can make this cauliflower potato salad up to 2 days before an event! Be sure to double or triple the recipe and enjoy it all week!
Storing leftovers
Store in the fridge in an airtight container for up to 4 days. This recipe is actually better the next day so making it ahead is actually a great idea.
I love tahini on roasted cauliflower in a big bowl Yum! Your new site looks fantastic look forward to seeing more
Omg. This sounds SO amazing. I have to make it ASAP!! Thank you so much for sharing.
This dressing sounds really good for cauliflower!
This is a yummy alternative to potato salad!
I loved my Whole30 and it’s how I eat the vast majority of the time now. Potatoes are Whole30 approved, which is nice, but cauliflower is one of my favorite go-to vegetables.