Old Bay Cauliflower Salad

 Old Bay Cauliflower Salad grilling side dish
Memorial Day Weekend is quickly approaching, which means grilling season will officially commence. I say that with a smirk as the Pacific Northwest has been plagued with rain for the past week-and-a-half. Come back sunshine!!!

Anyway, I thought it would be fun to indulge in some side dishes that might be perfect for your outdoor or indoor get-togethers. Make sure to check back every day to see what might fit into your menu. You can also subscribe by email (right sidebar) and never miss a post.

Old Bay seasoning is one of our favorites around here. Originally used to flavor crab and shrimp it is now widely used and popular in many dishes. The seasoning mix includes mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger. In the United States it is found in every grocery store but I’m not sure what its availability is in other countries. 

I decided to make a cauliflower salad, something similar to a potato salad but sans the potatoes. This is low-carb and a perfect side to accompany any grilled food you might be serving this summer.

Old Bay Cauliflower Salad cauliflower heads
Cauliflower is low in fat, and carbohydrates but high in dietary fiber, folate, water, and vitamin C. Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health. It has great nutritional density and is something I love to serve in many ways; roasted, sometimes as a substitute for shrimp, in soup and on my pizza.
Old Bay Cauliflower Salad cauliflower
For this recipe you are going to blanch the cauliflower in order to soften it a bit. You’ll want to cut the cauliflower into 3″ pieces as you see above. once it was blanched I broke it into smaller pieces with my hands and then gave it a rough chop with a knife.

Print Recipe

Old Bay Cauliflower Salad

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 10-12

Ingredients

  • 2 heads cauliflower
  • 4 large celery stalks, finely diced
  • 1 cup frozen peas, thawed
  • 1/2 cup finely diced red onion
  • 2 cups mayonnaise
  • 1 Tablespoon Old Bay Seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon coarsely ground black pepper
  • Salt to taste

Directions

  • Bring a large pot of water to a boil. Cut heads of cauliflower into 3" pieces (as seen in the picture above). Have a large bowl of ice water ready as well as a paper-towel lined (many layers) baking sheet. Working in batches, blanch the cauliflower in the hot water, each batch for 3-4 minutes. Remove and immediately place in the ice water to stop the cooking process. Let sit in water for a few minutes and remove to the paper-towel lined baking sheet (you will need to continue to add ice to keep water cold for the other batches). Repeat process with the rest of the cauliflower.
  • When all cauliflower is done, break into smaller pieces with your hands (stems too) and give a rough chop with a knife. Here is the most important part, you will want your cauliflower to be really, really dry before you mix it with the mayo. Let it sit for a while in a single layer on a dry tray. Not doing this will result in a runny and diluted salad.
  • Mix together mayonnaise, Old Bay, red pepper flakes and black pepper in a medium-sized bowl (you can do this up to a day ahead).
  • In a large bowl add blanched cauliflower, celery, peas and red onion. Mix with the mayo-Old Bay mixture and salt to taste. Refrigerate for at least four hours before serving or overnight.

Old Bay Cauliflower Salad perfect side dish for a BBQ
After the salad was mixed together I felt it needed salt, my husband disagreed. So, I did not add salt to the recipe and is something you will have to decide for yourself.

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Post a Comment

12 Comments and 2 Replies

  1. This is beautiful and brilliant! I’m really missing potato salad and this is perfect.

  2. Joan Callaway 2

    Have you ever substituted Greek yogurt for some or all of mayo?

  3. We love cauliflower in all its forms, but I’ve never tried a recipe for salad, like this one.
    It goes on the list.
    Thanks!
    Cass

  4. I love cauliflower and this looks interesting enough to give it a try. Thanks, Cathy.

  5. Meghan 6

    Oh my!
    This sounds divine AND a nice alternative to potato salad.
    On my “to make” list!

  6. Barb 7

    This is a new one to me and I am looking forward to being able to try this one at our next bbq. YUM thank you!

  7. Margot C 8

    That looks so great! I LOVE cauliflower and I LOVE Old Bay (which I use on chicken all of the time); I pinned!

  8. What a brilliant idea – cauliflowers instead of potatoes. Love it!

  9. Melissa 10

    I have just discovered how wonderful cauliflower can be (always turned my nose up at it in veggie trays). I’m in the Midwest and I think that weather moved this way…a balmy 42 and rainy here…can’t wait for the sun and a picnic to make this!

  10. Kathy 11

    I made this yesterday and it was a hit. My husband has diabetes and he missed having potato salad and this was fantastic. .. . .

  11. Melissa 12

    Is it possible to use thawed frozen cauliflower for this? I dont’ have a lot of time for food prep during the week and blanching cauliflower in batches sounds like a long and tedious process….

  12. Anne from Olympia 14

    I made this yesterday and it was so delicious. My husband doesn’t like cauliflower or peas at all so he wouldn’t even try it. His loss big time. More for me! I did sub nonfat greek yogurt for 1/4 of the mayonnaise but I wouldn’t add any more than that. I love the silky lemony rich flavor of mayo but wanted to lighten it up a bit for the calories. Next time I’ll go for the gusto and use all mayo. Grew up with Old Bay in Virginia. Nice that it has been discovered nationwide. Thanks, Cathy for another great recipe.

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