Instant Pot Cauliflower Salad

Cauliflower is so versatile and delicious. This Instant Pot cauliflower salad is healthy, easy, and so tasty. It’s great for your next party or event. This shareable recipe is also good for meal prep!

More recipes to make in the Instant Pot!

Cooking in the Instant Pot is one of my favorite things to do! It’s easy, it’s quick, and everything comes out great without me having to monitor every step of the way.

• Lasagna Stacks | Bite Sized Instant Pot Lasagna

• Instant Pot Jambalaya | 21 Day Fix Jambalaya

• Mini Meatloaves in Egg Bite Molds

• Beef Fajita Bowl Recipe

Instant Pot Cauliflower Salad

We love making recipes like this for parties and get togethers. We have a long season for BBQ’s and backyard gatherings here in Arizona so I keep lots of shareable recipes on hand!

It’s an added bonus that I get to use my favorite kitchen appliance for this Instant Pot cauliflower salad. You know I’m all about the Instant Pot and it makes this recipe a breeze.

This is also a great recipe to use with your 2B Mindset program. It’s an excellent option that contains both protein and veggies. You can use it along side both or either one to bulk up the portions for lunch or dinner.

21 Day Fix Container Counts For IP Cauliflower Salad

Container Count for Entire Recipe:
5 green (depending on size of cauliflower, I got 4G out of mine)
4 red

Per serving: (serves 5 about 1 C each)
1 G, 1 1/4 R

How to make Instant Pot Cauliflower Salad:

1. Hard boil your eggs either in a saucepan or the instant pot. (To prepare in the instant pot, see below.)
2. Chop the cauliflower florets into 1″ pieces.
3. Place the cauliflower in the Instant Pot along with 1 cup of water.
4. Place the lid on the Instant Pot and seal.
5. Set to manual for 5 minutes. Quick release.
6. Drain the cauliflower using a colander and then place in a medium-sized bowl.
7. Chop up the eggs and stir into the cauliflower.
8. Chop the celery and onion and add in to the cauliflower-egg mixture, then the remaining ingredients and mash together using a fork or an electric mixer until you achieve the texture that you prefer.

Can I make this without an Instant Pot?

Absolutely!

If you don’t have an Instant Pot, boil water and a large pinch of salt and add your cauliflower. Cook for 4-5 minutes or until it feels soft enough for your salad. Follow the rest of the directions as written.

Making hard boiled eggs in the Instant Pot:

You can cook eggs in the Instant Pot a few ways. I definitely recommend cracking your eggs first so you can save time like in my egg salad recipe. If you’d rather cook your hard boiled eggs in the shell, you can do that too!

Instant Pot Cauliflower Salad Recipe

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Instant Pot Cauliflower Salad

This Instant Pot cauliflower salad is a quick and easy recipe for your parties, gatherings, and events. It makes an excellent healthy side dish for dinner as well. 

Course Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 5 1 Cup Servings

Ingredients

Ingredients:

• 1 head cauliflower
• 1 cup water
• 4 hard-boiled eggs
• 1-1/2 cups greek yogurt (or mayo if you're not on the 21DF)
• 1 tbsp. white vinegar
• 1 tbsp. yellow mustard
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 stalks celery
• 1/2 onion

Instructions

Directions:

1. Hard boil your eggs either in a saucepan or the instant pot. (To prepare in the instant pot, see note.)
2. Chop the cauliflower florets into 1" pieces.
3. Place the cauliflower in the IP along with 1 cup of water.
4. Place the lid on the IP and seal. Set to manual for 5 minutes. Quick release.
5. Drain the cauliflower using a colander and then place in a medium-sized bowl.
6. Chop up the eggs and stir into the cauliflower.
7. Chop the celery and onion and add in to the cauliflower-egg mixture, then the remaining ingredients and mash together using a fork or an electric mixer until you achieve the texture that you prefer.

Recipe Notes

Place 1 cup of water and in your instant pot and carefully add in the eggs. Select manual setting and reduce time to 8 minutes. Quick release. Place the eggs in the fridge until cool slightly for easiest shell removal.

 

Entire recipe:
5 G
4 R

Per serving: (serves 5 about 1 C each)
1 G, 1 1/4 R