When summer rolls around and nights are filled with dinner fresh from the BBQ, nothing compliments it quite like a potato salad. The coolness of the salad against the tang of the BBQ is just perfection. But all too often potato salads are loaded with unhealthy fats and heavy carbs, making potato salad something I’m not able to indulge in as often as I’d like. That is until I tried this healthier “potato” salad.

I first found this recipe while searching for healthier options two years ago. Kristin Cavalleri had written a cookbook and included this recipe for Cauliflower “Potato” Salad and shared that her family loved it so much they wondered why someone would make it with potatoes so I thought I’d give it a try. Cauliflower isn’t something I have always loved and I didn’t hold out much hope that this would taste good. I was wrong. This is seriously good. In fact, I served it at a BBQ last year to someone who considers themselves a potato salad aficionado (if there is such a thing) and they had no clue it wasn’t potatoes. Woo hoo!

With that, I’ve included the recipe below. Because I am allergic to eggs, onions, and garlic, I omit all three and add in extra celery and more bell pepper. I also use Chosen Foods Vegan Mayo in place of mayo again because of my egg allergy. Make sure you cook the cauliflower in salted water and cook it until you can cut it with a fork.

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