Recipe by Breana Coons, Market Manager

This recipe is a take on a traditional potato salad but made with cauliflower in place of potatoes.

Mix it up at your next summer cookout with this recipe in place of the standard. We listed which vendors you can get your produce from. 


1 large head cauliflower (Rodriguez Brothers Ranch)

I used 3 small different colored cauliflower.

2 hard-boiled eggs (Eagle Valley Farm or First Fruits Sustainable)

1/3 cup mayonnaise

1 tablespoon mustard

1 tablespoon dill relish

2 teaspoons finely diced onion (Pleasant Valley Farm, Holley Family Farms or Chucks Farm)

1 teaspoon fresh dill

1 teaspoon chopped chives

1 teaspoon vinegar (Calolea)

1/2 teaspoon salt to taste

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

3 pieces of cooked bacon (Butler Meats)


Cut the cauliflower into bite-sized pieces, Rinse and drain.

Add just enough water to cover the bottom of a 12-inch skillet and bring to a boil over medium-high heat. Add the cauliflower to the skillet and cover to steam.

Let steam for 3-5 minutes, checking for doneness with a fork. When a fork slides in easily, add the cauliflower to a large bowl. Do not overcook the cauliflower or your salad will be mushy. I prefer it tender-crisp.

Chop the hard boiled eggs into small pieces and add to the bowl with the cauliflower.

Chop bacon into small pieces and add to the bowl with the cauliflower.

In a small bowl, combine the remaining ingredients, except for the paprika, and whisk together to form the dressing for the salad.

Gently fold the dressing into the cauliflower, eggs, and bacon, stirring to coat each piece. Sprinkle with paprika.

Refrigerate for at least 1 hour or until cold.