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Whole30 Cauliflower Potato Salad (Dairy Free)

Cauliflower potato salad is the perfect side dish for summer cookouts or simple healthy weeknight meals. The creamy salad is made with a tahini dressing, so it’s made without mayo and is dairy free! Naturally gluten free, dairy free, low carb and Whole30 friendly!

If you love cauliflower salads, you should try Buffalo Cauliflower Salad or Cauliflower Kale Salad.

Large bowl filled with cauliflower potato salad.
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Why you’ll love this recipe

  • This cauliflower potato salad is just like traditional potato salad but made with cauliflower instead of potatoes, making it low carb and keto friendly!
  • Since there is no mayo in this salad, this is perfect for taking to summer bbq’s and  potlucks! Everyone can enjoy this side dish, it’s gluten free, low carb, keto, vegan and Whole30 friendly.
  • This cauliflower potato salad is even better the next day so it’s great for meal prep as well. Make a double or triple amount and enjoy all week!


  • Cauliflower
  • Avocado oil
  • Chopped celery
  • Tahini
  • Apple cider vinegar
  • Salt
  • Garlic powder
  • Dried dill

How to make cauliflower potato salad

Chop the cauliflower florets into bite size pieces.

Preheat a cast iron skillet (or stainless steel skillet) over medium heat for 4-5 minutes. Once the cast iron skillet is hot, add the avocado oil to the skillet and the cauliflower florets. Cook over medium heat for 7 minutes.

After cooking, add 2-3 tbsp. of water to the pan and cover . Cook 5 minutes until slightly softened (you don’t want it to get too soft).

While the cauliflower is cooking, chop the celery into small pieces and make the dressing.

To make the tahini dressing, combine the tahini, apple cider vinegar, salt, garlic power and dried dill. Stir well.

Once the cauliflower is cooked through, add it to a large bowl. Add the rest of the ingredients and stir well.

Store in the fridge for up to 4 days.

Steps on how to make cauliflower potato salad.

Other ingredients you can add in

  • Chopped eggs
  • Chopped pickles
  • Capers
  • Fresh chopped chives
  • Celery seeds

What to serve with low carb potato salad

Spoon scooping a serving of cauliflower potato salad.

Common questions

How to best prepare cauliflower

Cauliflower can get mushy when boiled or steamed, so the best way to prepare cauliflower for this dish is to cook it in a cast iron skillet (or stainless steel skillet) so that it can retain some texture and crunch.

You can also cook the cauliflower on the grill using a cast iron pan. Preheat the pan on the grill over medium heat.

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.

Tahini is a great way to make a creamy sauce without using dairy or mayonnaise as it gets very thick and creamy when water or vinegar is added to it.

You can find tahini in most grocery stores, usually around the other nut butters or sometimes in the international foods section. Trader Joe’s and the Whole Foods 365 Brand are great (and budget friendly). You can also find it online – a budget friendly option is Thrive Market, but you can also find it on Amazon (Soom Foods is a great brand).

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.

Freezing this is not ideal since the cauliflower will get watery when defrosting.

Cauliflower potato salad in a large white bowl.


Tahini: You can also use almond butter, cashew butter or sunflower seed butter in place of the tahini.

Cauliflower: You can also use potatoes (not low carb) or even broccoli in place of cauliflower.

Apple cider vinegar: You can also use white wine vinegar or lemon juice.

 If you love this recipe you should try

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Hand holding a spoon in a bowl of cauliflower potato salad.

Whole30 Cauliflower Potato Salad

Cauliflower potato salad is the perfect healthy low carb side dish. This simple recipe is perfect or cookouts or weeknight meals! Made with a tahini dressing, this recipe is naturally dairy free, gluten free, vegan and Whole30 friendly.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: cauliflower potato salad, cauliflower salad, potato salad
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Guided Recipe Video



  • Heat a large skillet or cast iron pan over medium high heat.
  • Add the chopped cauliflower stalks and cook until lightly browned (about 6-7 minutes, stirring occasionally). Add 1/2 tsp. of salt.
  • Add 2-3 tbs. of water and cover. Cook additional 5 minutes until softened slghtly (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.
  • Chop celery and add to the cauliflower. Pour dressing over cauliflower and celery. Mix well to coat.
  • You can refridgerate until needed, can be made up to 2 days before


Store in the fridge in an airtight container for up to 4 days. 
Meal prep:
Make up to 2 days in advance for meal prep or before parties. 
  • Tahini: You can also use almond butter, cashew butter or sunflower seed butter in place of the tahini.
  • Cauliflower: You can also use potatoes (not low carb) or even broccoli in place of cauliflower.
  • Apple cider vinegar: You can also use white wine vinegar or lemon juice.
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Nutrition Information

Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Update Notes: This recipe was originally posted in July of 2017, but was published again in June 2020 to include step by step directions, recipe notes and new photos

Recipe Rating

Deborah @ Confessions of a mother runner

Sunday 30th of July 2017

I love tahini on roasted cauliflower in a big bowl Yum! Your new site looks fantastic look forward to seeing more

Shaina Wizov

Tuesday 18th of July 2017

Omg. This sounds SO amazing. I have to make it ASAP!! Thank you so much for sharing.

Cindy @CindysRecipesAndWritings

Monday 17th of July 2017

This dressing sounds really good for cauliflower!


Sunday 16th of July 2017

This is a yummy alternative to potato salad!

Laura Dembowski

Sunday 16th of July 2017

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.