Roasted caUlifloWer “potato” salad with Bacon and Capers


It’s not summer without a cookout! Thinking back at summer memories, I can easily imagine sizzling hamburgers on the grill and the array of freshly made sides and summer salads, like the classic, potato salad.

While I love a great potato salad, there is something about the texture and lightness of substituting cauliflower that is equally delicious. Cue the cauliflower “potato” salad.

This recipe calls for classic ingredients along with the addition of crispy bacon and bright capers. However, the possibilities are endless with the “oh so versatile,“ cauliflower. Start planning that summer cookout, because it is time to start cooking!


1 head cauliflower, cut into florets

¼ cup olive oil

Kosher salt/black pepper, to taste

5 strips bacon, cooked (save one strip for garnish)

3 hard boiled eggs, 2 roughly chopped and the other thinly sliced

1 tablespoon white wine vinegar

½ cup mayonnaise

1 shallot, minced

1 tablespoon Dijon mustard

1 teaspoon whole grain mustard

2 tablespoons capers, drained

3 tablespoons parsley, finely chopped

2 tablespoons green onions, thinly sliced

Preheat the oven to 400 degrees. Coat the cauliflower florets with the olive oil and season with kosher salt. Place on a baking sheet and roast for 20 minutes, or until cooked through and golden.

While the cauliflower cooks, use this time to make the dressing. Mix the white wine vinegar, mayonnaise, shallots, Dijon mustard, whole grain mustard, capers, black pepper and half of the parsley together. Set aside.

Remove the cauliflower from the oven and put into a large mixing bowl. Roughly chop the bacon and add to the bowl. Add the chopped hard-boiled eggs and dressing to the bowl, mix well.

Place the base of the cauliflower “potato” salad into a serving bowl, top with the additional slice of bacon, parsley, green onions and sliced hard boiled egg. Enjoy!

Elizabeth Canas