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Summer Cauliflower Picnic Salad

Cauliflower Summer Picnic Salad


Creamy, crunchy classic macaroni salad gets a clean-eating makeover using cauliflower in place of pasta. Gluten-free, nut-free, soy-free.



  • 1 large head cauliflower, any color
  • 3 ribs celery, finely chopped
  • 1 small red onion, peeled, finely chopped
  • 2 medium carrots, peeled, finely chopped
  • 1 small red bell pepper, seeded, finely chopped
  • 1/4 red or purple cabbage, finely chopped
  • 1/2 cup chopped fresh flat leaf (Italian) parsley
  • 1/2 tsp gray sea salt
  • 1/2 cup mayonnaise


  1. Remove core from cauliflower; separate florets into pieces about the size of elbow macaroni
  2. Transfer florets to a medium, microwave-safe glass bowl. Add 1 tsp of water to the cauliflower. Cover bowl with a microwave-safe plate; microwave on high power 3 minutes. Remove bowl from microwave, uncover; let stand 15 minutes, or until cool to the touch.
  3. Drain any remaining water from cauliflower, return cauliflower to bowl. Add celery, onion, carrot, red bell pepper, cabbage, parsley, mayonnaise, and salt. Stir until well combined.
  4. Refrigerate, covered, at least one hour before serving, but recommend 2-3 hours. Refrigerate leftovers, covered, up to five days.


For sweeter salad, stir 2 tsp. local honey into the mayonnaise before adding to the salad.