This Old Bay cauliflower salad is one of my absolute favorite side dish recipes. It rightfully replaces your usual potato and pasta salad, enticing everyone to come back for seconds and even thirds.
This naturally, low-carb side dish perfectly accompanies anything I might have on the menu. Old Bay seasoning is one of my favorite flavors and really makes this salad a crave-worthy recipe.
I’ve discovered that Old Bay has a transformative effect on certain recipes, elevating their flavor profile. It introduces a new and unexpected dimension to dishes, such as this cauliflower salad. It’s not limited to seafood—it adds a unique twist to any dish!
Why I Love This Recipe
- When I created my Dill Pickle Soup and Dill Pickle Dip recipes, it was the addition of Old Bay seasoning that really made those two crazy popular recipes what they are….absolutely delicious.
- This cauliflower salad is one of the most requested recipes when I’m headed to a barbecue or any type of potluck and need to bring something to share.
- I like making a batch and eating it all week as a side dish. It tastes better every day.
Ingredients
- Cauliflower: I use cauliflower as the base for this hearty salad. It has great texture and subtle flavor.
- Mayonnaise: It creates a creamy dressing that binds the ingredients together.
- Old Bay Seasoning: The absolute star of this recipe. Adds the most amazing flavor. I also like use the spicy version of Old Bay too.
- Red Pepper Flakes: Adds a bit of welcomed heat to this cauliflower salad.
- Salt and Pepper: The simplest of flavor enhancements. I add salt at the end to taste and based on personal preference.
- Frozen Peas: I add the peas for color, sweetness and texture.
- Red Onion: This is great for flavor and crunch, complementing other ingredients
How To Make It
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: I bring a large pot of water to a boil. Then, I cut heads of cauliflower into 3″ pieces. I prepare a large bowl of ice water and a paper-towel lined baking sheet. In batches, I blanch the cauliflower in the hot water for 3-4 minutes. Next, I transfer them to the ice water to halt cooking. After a few minutes, I place them on the paper-towel lined sheet. I repeat this process with the remaining cauliflower, adding ice to keep the water cold.
- Step Two: Once all cauliflower has been blanched, I break it into smaller pieces, including the stems, and give it a rough chop with a knife. The crucial step is ensuring the cauliflower is completely dry before mixing it with the mayonnaise mixture. I let the cauliflower sit in a single layer on a dry tray for a while. Skipping this step will lead to a runny and diluted salad.
- Step Three: I combine mayonnaise, Old Bay, red pepper flakes, and black pepper in a medium-sized bowl. This can be prepared up to a day ahead.
- Step Four: I add the blanched cauliflower to a large bowl along with celery, peas, and red onion. Then, I mix them with the mayo-Old Bay mixture and salt to taste. I refrigerate the salad for at least four hours before serving or overnight. It’s worth noting that this salad tastes better the longer it sits!
Recipe Notes
- Blanching the cauliflower is a crucial step in this recipe, which creates the perfect texture.
- Making sure the cauliflower is completely dry after the blanching is also really important.
- If you’re concerned the red onion will add too much of a sharp bite to the recipe, after dicing, submerge it in a bowl if ice water, stirring a couple times and draining before adding the onion to the cauliflower salad.
- Since this cauliflower salad gets better with time, it can easily be made two days ahead of a gathering you want to serve it at.
Leftovers and Storage
- Leftover Old Bay cauliflower salad should be stored in an airtight container in the refrigerator to maintain freshness.
- This recipe will remain fresh in the refrigerator for up to 5 days.
- Do not freeze this salad; it is best enjoyed when refrigerated.
More Side Dish Salad Recipes
- Tortellini Pasta Salad
- Broccoli Slaw Salad
- Cold Broccoli Salad with Bacon
- Pineapple Coleslaw
- Greek Pasta Salad
- Fresh Cherry Salad
- Italian Pasta Salad
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Old Bay Cauliflower Salad
Equipment
- large pot for blanching cauliflower
Ingredients
Cauliflower Salad:
- 2 large heads of cauliflower
- 2 cups mayonnaise
- 1 tbsp Old Bay Seasoning or Spicy Old Bay Seasoning
- 1/2 tsp red pepper flakes
- 1/2 tsp coarse ground black pepper
- 4 large celery stalks, finely diced
- 1 cup frozen peas ,thawed
- 1/2 cup finely diced red onion
- salt to taste
Instructions
Cauliflower Salad:
- Bring a large pot of water to a boil. Cut heads of cauliflower into 3" pieces. Have a large bowl of ice water ready as well as a paper-towel lined (many layers) baking sheet. Working in batches, blanch the cauliflower in the hot water, each batch for 3-4 minutes. Remove and immediately place in the ice water to stop the cooking process. Let sit in water for a few minutes and remove to the paper-towel lined baking sheet (you will need to continue to add ice to keep water cold for the other batches). Repeat process with the rest of the cauliflower.2 large heads of cauliflower
- When all cauliflower has been blanched, break into smaller pieces with your hands (stems too) and give a rough chop with a knife. (Here is the most important part, you will want your cauliflower to be completely dry before you mix it with the mayonnaise mixture.) Let cauliflower sit for a while in a single layer on a dry tray. Not doing this will result in a runny and diluted salad.
- Mix together mayonnaise, Old Bay, red pepper flakes and black pepper in a medium-sized bowl (you can do this up to a day ahead).2 cups mayonnaise, 1 tbsp Old Bay Seasoning, 1/2 tsp red pepper flakes, 1/2 tsp coarse ground black pepper
- Add blanched cauliflower to a large bowl along with celery, peas and red onion. Mix with the mayo-Old Bay mixture and salt to taste. Refrigerate at least four hours before serving or overnight. This salad tastes better the longer it sits!4 large celery stalks, finely diced, 1 cup frozen peas, 1/2 cup finely diced red onion, salt to taste
Video
Notes
Nutrition
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