Roasted Cauliflower Potato Salad (with frozen cauliflower)

Roasted cauliflower potato salad from frozen cauliflower with a Greek yogurt dressing in a light brown bowl.

Roasted Cauliflower Potato Salad (with frozen cauliflower)

Roasted cauliflower potato salad made with frozen cauliflower is an easy, low-carb twist on the classic side dish. It's tossed in a creamy half-mayonnaise, half-Greek yogurt dressing with a hint of sweet dill pickle relish.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 139kcal

Author Marjory Pilley

Ingredients

24 ounces frozen cauliflower florets I used 2 packages that steam in the bag. Recipe will work with 20-30 ounces of florets. Fresh caulilfower can be used instead.
1 Tablespoon olive oil for roasting cauliflower
¼ teaspoon salt for seasoning cauliflower
3 large eggs or purchased hard-boiled eggs
¼ cup olive oil mayonnaise I use an olive oil-based mayonnaise to reduce the calories; any mayonnaise will work
¼ cup Greek yogurt plain, non-fat
1 Tablespoon Dijon mustard
2 Tablespoons apple cider vinegar or seasoned rice vinegar
¼ cup sweet pickle relish
¾ cups chopped celery 2 medium stalks
¼ cup finely diced red onion or green onions or shallots

Instructions

Roast Cauliflower

Preheat the oven to 425°F. Spread frozen cauliflower florets on a large sheet pan in a single layer. Do not defrost them first. Spritz or drizzle with olive oil and season with salt.

Kickstart the caramelization process by preheating the empty sheet pan at the same time as the oven, if desired.

Roast cauliflower for 25-30 minutes, tossing the cauliflower florets halfway through so that both sides caramelize. They should be fork-tender and lightly browned in spots when done.

You can roast cauliflower in an air fryer instead. Lightly coat cauliflower in olive oil and season with salt. Roast for 20-25 minutes at 390°F, shaking the air fryer basket halfway through.

Hard-boil eggs

While the cauliflower roasts, hard-boil the eggs. Place eggs in the bottom of a small pot. Add water so they are covered with an extra inch or two to spare at the top. Bring the water to a rolling boil, turn off the heat, and allow the eggs to sit for 10-12 minutes.
Transfer eggs to a bowl filled with ice-cold water to stop the cooking process. Wait at least 5 minutes before removing the eggs. They should be cool to touch. Peel and chop the eggs. Set aside.

Make dressing

Whisk mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, and celery seed in a small bowl. Set aside.

Assemble

Once roasted cauliflower has cooled slightly transfer it to a serving bowl. Pour dressing over the top and gently stir to coat the cauliflower florets. Fold in sweet pickle relish, chopped celery, diced red onion, and chopped hard-boiled eggs.
Serve warm, at room temperature or chilled.

Notes

Yield: 4-5 cups.

Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The flavors continue to meld as the salad chills, making it even more flavorful. Freezing is not recommended.

Fresh cauliflower: Once cauliflower is washed, dried, and chopped, the roasting process is the same.

Nutrition