Cauliflower Faux-tato Salad

cauliflower faux-tato salad served in a pink bowl
Photo: Linda Xiao
Prep Time:
15 mins
Total Time:
55 mins
4 to 6 Serves

Bring this "faux-tato" salad toyour next cookout. It’ll raise the bar for how good a vegetable salad can be—even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette results in a salad with satisfyingly tender bites that gets even better the next day as the flavors meld.


  • ½ cup sliced red onion

  • 4 teaspoons red-wine vinegar

  • 4 teaspoons fresh lemon juice

  • 4 teaspoons grainy mustard

  • cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • ½ cup finely chopped celery stalks, plus ¼ cup chopped celery leaves

  • 1 pound cauliflower, cut into bite-size florets (3 cups)


  1. Soak onion in water 10 minutes; drain and pat dry. In a large bowl, whisk together vinegar, lemon juice, and mustard with oil; season with salt and pepper. Stir in onion, celery stalks and leaves.

  2. Cut 1 pound cauliflower into bite-size florets (3 cups). Steam in a pot of salted simmering water fitted with a steamer basket until tender, 7 to 8 minutes. Drain and let cool slightly; add to salad. Toss to combine, season to taste, and serve. Salad can be transferred to an airtight container and refrigerated for up to 5 days.

Related Articles