Cauliflower “Potato” Salad

By PS1000 Plan  , , , ,

April 27, 2017

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 6 servings


Start by pre-heating your oven to 400 degrees, and slice the cauliflower head into small florets. Once chopped, place on a baking sheet and season with olive oil, salt, and pepper. Bake for 25 minutes or until brown and crispy.

In a large bowl, combine all of the ingredients for the dressing. Mix them together well and then set them aside until the cauliflower is done baking. Leave out the dill for garnish on the top.

Once the cauliflower is done baking, pull it out of the oven and let it cool down. Once cooled, pour the dressing overtop and garnish with dill.

This recipe comes from: Buzzfeed



1 Head of Cauliflower

2 tbsp Olive Oil

1 Salt and Pepper To Taste


1/2 cup Greek Yogurt

1 tbsp Dijon Mustard

1 tbsp Olive Oil

2 tbsp Dill (Chopped)

1 Crushed Garlic Clove

1/2 Juiced Lemon

1/2 Red Onion Diced

3 Celery (Diced)

3 Hardboiled Eggs (Chopped)


Nutrition Facts

Serving Size1
Protein4.97 g
Sugar2.41 g
Total Fat5.65 g
Total Carbohydrates5.03 g

7 Reviews

November 23, 2019

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August 8, 2019

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June 27, 2019

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August 31, 2018



December 20, 2017

I really enjoy this as a side dish with the salmon burger recipe, the two compliment each other great! I did use a little less lemon based on the initial feedback from Becky. But the crispness and combination of flavors are really yummy. Thanks for sharing this recipe, it’s one of my favorites thus far.

Bonita Stein

September 17, 2017

I was a little Leary about trying this recipe due to the above review but added the dill(dried) to the mixture and it was yummy. Add salt and pepper and it was fantastic.


May 18, 2017

We did not like this recipe. The yogurt and lemon gave it a sour taste and not much flavor.

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