Last Updated on September 17, 2024
This Vegan Cauliflower “Potato” Salad will surprise you and your family!
Yes! This does taste just like potato salad!
So if you and your family are huge potato fans, like me, then there will be a hesitancy about trying cauliflower.
But after trying a cauliflower potato salad at a family gathering, I was hooked!
To my surprise, It has become a new family favorite!
The cauliflower adds a nice juicy crunch, it’s such a unique texture compared to regular potato salad.
Now don’t get me wrong, this cauliflower potato salad is not going to replace my potato salad.
But it will now be added to the summer menu planning, switching between the two salads.
So why not give it a try, you will not be disappointed!
What goes in this Vegan Cauliflower “Potato” Salad?
- Cauliflower – Cauliflower is high in fiber, water, and in vitamins. This vegetable is so versatile, some ways to use cauliflower are roasting, steaming, baking, and of course raw.
- Vegan Mayo Alternative – I have tried so many mayo alternatives and have found the one my family loves. There are so many out on the market today, experiment and find one you like.
- Mustard – I used a simple yellow mustard, but you can switch this out for your favorite mustard.
- Onion – I used a Vidalia Onion. It is a favorite in our home because of the slight sweetness. But a fresh onion is optional, onion powder will work in this recipe as well.
- Spices – Dill, Celery Seed, Salt, and Pepper.
- Celery – Celery is a high fiber, vitamins, minerals, and high in water. It is part of the parsley family and has many health benefits.
- Real Maple Syrup – This has to be a real maple syrup to get the full benefit from the sweet rich syrup.
- Paprika – Smoked or regular, paprika is a great compliment for this salad. It has a slightly sweet pepper taste with a beautiful vivid red color that brightens any dish.
How to make this mock potato salad
In a Medium sized sauce pan, pour about an inch of water in the pan.
Clean and cut the cauliflower into bit size pieces, place into the medium sized sauce pan with water, cover.
Bring to boil over medium-high heat, cook for about 3 to 5 minutes, checking for tenderness with a fork.
Do not over cook the cauliflower, cook until the cauliflower is tender but still crisp.
Drain the cauliflower and rinse with cool water to stop the cooking.
Leave the cauliflower to drain completely while preparing everything for the salad.
Clean and dice the celery and onion, place into a large bowl.
Celery 
Celery and Onion
Continue by adding the mayo alternative, mustard, maple syrup, and the spices.
Add the well drained cauliflower to the large bowl with the onion and celery.
Gently fold all the ingredients until well combined.
Place into the refrigerator for no less than a hour before serving, longer if possible.
Before serving, sprinkle paprika over the salad and serve.
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Vegan Cauliflower “Potato” Salad
Ingredients
- 1 Head Cauliflower
- 1 Small Onion I used a Vidalia Onion.
- 2 Stalks Celery
- 1 1/2 Cup Vegan Mayo Alternative
- 1 tsp Minced Garlic
- 2 Tbsp Mustard I used plain yellow mustard.
- 1 tsp Apple Cider Vinegar
- Salt and Pepper To taste
- 1 tsp Dill
- 1/2 tsp Celery Seed
- 3 tsp Real Maple Syrup
- Paprika Regular or smoked
Instructions
- In a Medium sized sauce pan, pour about an inch of water in the pan.
- Clean and cut the cauliflower into bit size pieces, place into the medium sized sauce pan with water, cover.
- Bring to boil over medium-high heat, cook for about 3 to 5 minutes, checking for tenderness with a fork.
- Do not over cook the cauliflower, cook until the cauliflower is tender but still crisp.
- Drain the cauliflower and rinse with cool water to stop the cooking.
- Leave the cauliflower to drain completely while preparing everything for the salad.
- Clean and dice the celery and onion, place into a large bowl.
- Continue by adding the mayo alternative, mustard, maple syrup, and the spices.
- Add the well drained cauliflower to the large bowl with the onion and celery.
- Gently fold all the ingredients until well combined.
- Place into the refrigerator for no less than a hour before serving, longer if possible.
- Before serving, sprinkle paprika over the salad and serve.
