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old bay cauliflower salad
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Old Bay Cauliflower Salad

This cauliflower salad takes the place of your usual potato and pasta salads and has everyone coming back for second and even third helpings. This naturally, low-carb side dish perfectly accompanies anything you might have on the menu. Old Bay seasoning is one of my absolute favorite flavors and really makes this salad a crave-worthy recipe.
Course Side Dish
Cuisine American
Keyword Cauliflower Salad, Old Bay, Old Bay Salad
Prep Time 45 minutes
Cook Time 10 minutes
Chilling 4 hours
Total Time 4 hours 55 minutes
Servings 12
Calories 303kcal

Ingredients

Cauliflower Salad:

  • 2 large heads of cauliflower
  • 2 cups mayonnaise
  • 1 tbsp Old Bay Seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp coarsley ground black pepper
  • 4 large celery stalks, sinely diced
  • 1 cup frozen peas, thawed
  • 1/2 cup finely diced red onion
  • salt to taste

Instructions

Cauliflower Salad:

  • Bring a large pot of water to a boil. Cut heads of cauliflower into 3" pieces. 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.
    2 large heads of cauliflower
  • When all cauliflower has been blanched, 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 completely dry before you mix it with the mayonnaise mixture.) Let cauliflower 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).
    2 cups mayonnaise, 1 tbsp Old Bay Seasoning, 1/2 tsp crushed red pepper flakes, 1/2 tsp coarsley ground black pepper
  • Add blanched cauliflower to a large bowl along with celery, peas and red onion. Mix with the mayo-Old Bay mixture and salt to taste. Refrigerate at least four hours before serving or overnight. This salad tastes better the longer it sits!
    4 large celery stalks, sinely diced, 1 cup frozen peas, thawed, 1/2 cup finely diced red onion, salt to taste

Notes

Nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.

Nutrition

Calories: 303kcal | Carbohydrates: 11g | Protein: 3.2g | Fat: 28g | Saturated Fat: 4.3g | Polyunsaturated Fat: 16.5g | Monounsaturated Fat: 6.2g | Cholesterol: 15.4mg | Sodium: 446.2mg | Potassium: 486.9mg | Fiber: 5g | Sugar: 4.5g | Vitamin A: 3IU | Vitamin C: 112.1mg | Calcium: 4.9mg | Iron: 5.5mg