05/19/2026
LOW CARB ROASTED CAULIFLOWER “POTATO SALAD”
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2 large heads of cauliflower (about 10 cups of florets)
3 tablespoons olive oil
1 teaspoon salt
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
3 large stalks celery (1 1/2 cups sliced)
1/3 cup red onion, diced
DRESSING
1/4 cup vegan mayonnaise
1 tablespoon sweet relish
1 teaspoon lemon juice
1/2 tablespoon apple cider vinegar
1 teaspoon pure maple syrup
1/2 teaspoon celery salt*
1 teaspoon dried dill
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Preheat the oven to 425 degrees F.
Wash and cut the cauliflower, removing the leaves and stem, so that only medium-sized florets remain. Then arrange the cauliflower florets onto a large parchment-lined baking sheet. Drizzle with 3 tablespoons of olive oil, sprinkle with dried oregano, basil, and salt. Roast in the oven for 25-30 minutes, tossing occasionally to ensure all sides of the cauliflower florets get nice and golden brown.
While the cauliflower is roasting, slice the celery and dice the red onion. Set aside. Next, make the dressing by whisking all of the dressing ingredients together in a small bowl.
When the cauliflower is done roasting, place it into a large bowl and allow it to cool for about 10-15 minutes. Add the celery, onion and dressing. Toss to combine, season with salt and pepper, to taste, and serve!
This salad is best enjoyed the same day at room temperature or chilled. Store any leftover salad in an airtight container in the fridge for up to 3 days.
https://healthylittlevittles.com/low-carb-roasted-cauliflower-potato-salad/
