My Pepperoni Pizza Cauliflowers Salad is another great cold dish that pairs well your proteins at your next cookout. This salad has all the toppings of pepperoni pizza with a creamy pizza mayo that ties it all together. It’s a great substitute for potato salad any night of the week.

A New Twist on a Cauliflower “Potato Salad” 

A couple of months ago I was watching my favorite Food Network star, Ree Drummond, and her show that day was all about questions from people around her little town. One gentleman asked her if she had a recipe for Potato Salad that DIDN’T include bacon.

While she was shocked, as I would be lol, that he didn’t like bacon in his potato salad, she, of course, did have a recipe just for him. That’s when she shared her recipe for Pepperoni Potato Salad. You can click that link to go see her original recipe. 

Immediately I went into drool mode because I am a huge pizza fan, so anything with pepperoni, cheese, and pizza flavor speaks to my heart. While I followed along with the recipe she was putting togehter  I knew that all of her ingredients were okay for our low carb lifestyle except the potatoes, and that was an easy fix by subbing cauliflower.

I’ve had a couple of recipes for cauliflower salads here over the last few years and knew my family enjoyed them so this was a no brainer when I wondered if I should give it a makeover to fit our diets. We all love cauliflower and pizza and pepperoni any way we can get it!

Soon I’ll be sharing a post with a ton of delicious cauliflower recipes from myself and some of my wonderful blogger friends so make sure you follow me here at the blog or on my social media pages so you’ll see when I share that new post!

Let’s Talk Making this Salad?

There are so many pizza toppings that you could add to this salad that you could almost have a different combination each week if you wanted. With the base of the recipe being the cauliflower, real may0, and a low sugar pizza sauce this recipe is super easy to adapt to your family’s tastes.

One way I had to adjust this recipe for my family’s needs is by subbing black olives for green. I love the tart briny flavor the green olives add to this cold salad.

It reminds me of the pickles you would find in a typical style potato salad, but my husband is more of a black olive type of guy because he felt like the green olives overpowered the other flavors on his palette.

It was a simple change and made him happy. Although I prefer the salty twang of the green, using the black olives was still tasty and I enjoyed it too. So you can see how easy it would be to make this recipe your own.

Some other things you can add to the recipe are red onions,  chopped green peppers, red pepper flakes for spice, or Canadian Bacon instead of the pepperoni. 

To Make This Salad You’ll Need: 

• 3 lbs of cauliflower
• 2.5 oz of pepperoni, chopped
• 1/2 c of olives, green or black
• 1/2 c of shredded Mozzarella Cheese
• 1/3 c of low sugar pizza sauce
• 1/3 c of real mayo
• 1/4 c green onions chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 2 tsp Italian Seasoning

Serving and Storing Your Pepperoni Pizza Salad

With only one ingredient that needs to be cooked in this salad, it makes things shape up pretty fast. Of course, you could serve this salad right away after mixing it up if you needed something on the fly, but I highly recommend you chill it well before serving. This step only takes about an hour and it really helps the pizza flavors develop in this recipe.

The salad will last about 4 to 5 days in the refrigerator so it is a great side dish to make ahead when you know you’ll need it. Just add the prepared salad to a bowl with a lid and store it until ready to serve. I don’t think this recipe would freeze well since the cauliflower holds a lot of moisture when it freezes and the salad would become mushy when thawed.  

I love serving this after it has sat and chilled for at least an hour or two. It is just a delicious side dish that will pair well with any protein. It is higher in fat so if you follow Trim Healthy Mama you will keep this in your “S” meals. The recipe also works well with any low carb diets or for those diabetics that are watching their starch intake.

I have this recipe on our Labor Day menu this year and I’m serving it along with some grilled pork steaks and my Bacon Cheddar Deviled Eggs. My mouth is watering already and I can’t wait to hear what you think of this recipe when you give it a try!

Yield: 8 servings

Pepperoni Pizza Cauliflower Salad || Low Carb, THM

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 1 hour 25 minutes

A creamy cauliflower salad featuring all the flavors of a pepperoni pizza. This salad makes a great cold side dish at any cookout or family dinner.

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Ingredients

• 3 pounds of cauliflower florets
• 2 ounces of pepperoni, chopped
• 1/2 cup black or green olives
• 1/2 cup shredded mozzarella cheese
• 1/3 cup of real mayo
• 1/3 cup of low sugar pizza sauce
• 1/4 cup chopped green onion
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoon Italian Seasoning
• salt and pepper to your taste

Instructions

1. Prepare the cauliflower. If using fresh steam the cauliflower until tender and let cool. If you using frozen then prepare the cauliflower per the directions on the bags. The key is to keep it tender but firm. Avoid overcooking so it doesn't get mushy when mixing the salad.
2. After the cauliflower has cooled completely add in all the other ingredients and mix thoroughly. I suggest tasting the salad at this point and adjusting any salt or seasonings to your family's preferences.
3. Chill the Pepperoni Pizza Cauliflower Salad for at least an hour before serving. The longer it chills the more the flavors come together.

Notes

When choosing black or green olives I would like to mention that the green olives add a great punch of flavor with their brininess that I love. However, my husband isn't a huge fan of the strong flavor of green olives and prefers the black because they yield a much milder flavor that he enjoys. So keep the flavor profile of the olives in mind when you choose which one to use.

Nutrition Information

Yield

8

Serving Size

1/2 cup
Amount Per ServingCalories 197Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 11mgSodium 481mgCarbohydrates 13gNet Carbohydrates 8gFiber 5gSugar 5gProtein 5g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!