Creamy Cauliflower Potato Salad (Dairy-Free)
This creamy cauliflower potato salad is a fresh twist on classic potato salad, swapping tender cauliflower for potatoes and tossing it in a rich tahini dressing. It’s a dairy-free, lower-carb cauliflower salad that’s perfect for cookouts, potlucks, and summer meals.
Servings 4
Calories 111kcal
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
- Serve immediately or let sit in the fridge for 2-3 hours to cool down before serving.
Video
Notes
Tips for success:
- Brown the cauliflower first - For the best texture, cook the cauliflower in a large skillet or cast iron pan and let it brown slightly before adding a splash of water to steam it. This gives the cauliflower more flavor and keeps it from becoming too soft.
- Don’t overcook the cauliflower - After adding the water, only steam the cauliflower briefly until it’s just tender. Cooking it too long will make it soft and mushy, which can give the salad a mashed potato texture instead of the firm bite you want.
- Tahini dressing takes a minute to come together - When mixing tahini with water and other dressing ingredients, it may look separated at first. Keep whisking and it will quickly become smooth and creamy.
- Storing leftovers: Store in the fridge in an airtight container for up to 4 days.
- Prep ahead: If you are making this for a party, it's easy to make the day before and stores well in the fridge overnight.
Nutrition
Calories: 111kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Fiber: 1g
