A light and airy version of the original, my creamy Cajun cauliflower 'potato' salad satisfies with authentic south Louisiana tastes and textures, y'all. Steamed florets, cooled then tossed with boiled egg, Cajun trinity veggies and a mess of pantry sauces, spices, and seasonings. Served warm or customarily chilled, this super easy side or gumbo topping is a welcome sight for those living life on the lower carb side. Yep and yay...
We Eat It All Year Long Down Here, Y'all...
It's September again, y'all. Which means cooler south Louisiana temperatures, lowered humidity, and potato salad bowls being moved from the side of grilled dishes to the tops of piping hot gumbos. Yep.
Well, I'm thinking ahead this year. And, planning on serving this lighter, mock potato salad version right alongside the traditional one. Cause while Cajun potato salad is one of my top 10 favorite foods, sometimes a refreshing, cruciferous vegetable change is also just as good.
Full of all of the flavors and textures of the original dish, this creamy Cajun cauliflower 'potato' salad is just as easy to whip together. And, equally as tasty if you're one of those people who love all things cauliflower. Oh, and you can also prep all or some of the ingredients ahead of time. So, this recipe is definitely for you if you want a light, easy dish that's full of flavor and easy to piece together just a few minutes here and there throughout your busy schedule.
How to Make Creamy Cajun Cauliflower 'Potato' Salad
Start by chopping the florets, Cajun trinity veggies, and parsley. Then, gather the remaining ingredients.
Bring a few inches of water to boil. Then, add the florets.
Cover the lid about ¾ of the way, leaving just enough room for the steam to escape.
Then, drain the fork-tender florets.
Now, add the florets to the remaining ingredients in a large bowl.
Finally, stir until all of the ingredients are combined. Then, use a potato masher to mash roughly half of the salad, if desired.
And that's it, y'all!!
The first thing that you notice about this creamy Cajun cauliflower 'potato' salad is its beautiful presentation. Next, as you take your first bite, you're reminded immediately of its potato salad cousin.
Then, you begin to savor all of the indivdiual components in the dish. And, you start to realize that you can literally serve this alongside sooo many dishes throughout the year. Yep. So much so that like me, you'll likely remember to make this one again and again and again.
Share this creamy Cajun cauliflower salad with those who bring unexpectedly new and welcome refreshment into your life. Much food love, and see y'all on the yum side...
Creamy Cajun Cauliflower 'Potato' Salad
- 3 cups raw cauliflower florets, about one medium head, see notes
- 2 chopped hard-boiled eggs
- 2 tablespoons each chopped onion, green bell pepper, celery, and roasted red peppers or pimentos
- 1 tablespoon chopped kosher dill pickles or pickle relish
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh parsley leaves
- ¼ teaspoon dried paprika
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon Zatarain's Creole mustard
- 2 tablespoons gluten free ranch dressing
- salt, black pepper, and cayenne pepper to taste
- Boil about 4 inches of water in a large pot.
- When boiling, add the raw cauliflower florets.
- Cover the pot about ¾ of the way with a clear lid, see post. (Do not leave the pot unattended after this step.)
- Steam the cauliflower florets for about 5 to 9 minutes, or until desired tenderness. Stick a fork into some of the florets every minute after the 4-minute mark to ensure that they reach the exact consistency that you would like for the salad.
- Drain the cauliflower florets, and let them cool for about 10 minutes.
- When cooled, pour the florets into the bottom of a large bowl with a fitted lid.
- Add the remaining ingredients to the bowl.
- Stir until well-combined.
- Enjoy warm or cover and refrigerate for at least 2 hours for the classic, cooled salad side or topping.