Creamy Cauliflower Salad (You’ll Love the Secret Ingredient)

This creamy cauliflower salad with mayo, peas, and a bold secret ingredient is cold, never watery, and even better the next day. It’s an easy, make-ahead side dish for BBQs, potlucks, or fridge-stashing all week.

Course Side Dish

Cuisine American

Keyword best cauliflower salad, cauliflower salad recipe, cauliflower salad with mayo, cauliflower salad with secret ingredient, cold cauliflower salad, creamy cauliflower salad, low-carb cauliflower salad, make-ahead cauliflower salad, Old Bay Cauliflower Salad, old-fashioned cauliflower salad, potluck cauliflower salad

Prep Time 30

Cook Time 15

Chilling 4

Total Time 4 45

Servings

Calories 211kcal

Author Cathy Pollak

Equipment

large pot For blanching cauliflower.
2 mixing bowls One for ice water, one for salad.
measuring cups and spoons For ingredient accuracy.
slotted spoon For transferring cauliflower.
Knife For chopping vegetables.

Ingredients

Cauliflower Salad:

2 large heads of cauliflower cut into 3-inch (7.5 cm) pieces
2 cups (480 ml /460 g) mayonnaise
1 tbsp. (7 g) Old Bay Seasoning or Spicy Old Bay Seasoning
½ tsp (1 g) red pepper flakes
½ tsp (1 g) coarse ground black pepper
4 large celery stalks finely diced
1 cup (140 g) frozen peas thawed
½ cup (75 g) finely diced red onion
salt to taste

Instructions

Bring a large pot of water to a boil. Cut the cauliflower into 3-inch (7.5 cm) pieces. Prepare a large bowl of ice water and line a baking sheet with multiple layers of paper towels.
2 large heads of cauliflower
Working in batches, blanch the cauliflower in the boiling water for 3 to 4 minutes. Immediately transfer each batch to the ice water to stop the cooking. Let the cauliflower sit in the water for a few minutes, then move it to the paper towel-lined baking sheet. Keep adding ice to the water as needed to maintain a cold temperature between batches.
Once all the cauliflower has been blanched, break it into smaller pieces with your hands and roughly chop it with a knife. Spread it out in a single layer and let it dry completely. This step is crucial—if the cauliflower isn’t fully dry, the dressing will turn watery.
In a medium bowl, mix together the mayonnaise, Old Bay seasoning, red pepper flakes, and black pepper. This mixture can be made up to a day in advance.
2 cups (480 ml /460 g) mayonnaise, 1 tbsp. (7 g) Old Bay Seasoning, ½ tsp (1 g) red pepper flakes, ½ tsp (1 g) coarse ground black pepper
In a large bowl, combine the dried cauliflower, diced celery, thawed peas, and red onion. Pour the dressing over the top and mix until everything is evenly coated. Add salt to taste.
4 large celery stalks, 1 cup (140 g) frozen peas, ½ cup (75 g) finely diced red onion, salt to taste
Cover and refrigerate the salad for at least 4 hours, or overnight. The flavor improves the longer it sits.

Video

Notes

The cauliflower must be fully dry after blanching to avoid watery dressing. Spread it out on paper towels in a single layer and let it air dry completely before mixing.
Red onion can be soaked in ice water before adding to reduce sharpness.
This salad tastes best after chilling overnight.
Do not freeze—texture and dressing will not hold up.
Make-ahead tips: the cauliflower and dressing can each be prepared 1 day in advance and stored separately.

For the best results when making this creamy cauliflower salad, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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Nutrition