Raw, crunchy cauliflower dressed in a creamy, tangy remoulade sauce – this Cauliflower Remoulade recipe is both light and flavourful, perfect for picnics, lunches or an effortless side dish.
Cauliflower Remoulade is a fresh, crunchy take on the classic French sauce and dish. This recipe dresses up raw, slightly crisp cauliflower in a smooth, tangy remoulade that’s full of bright, zesty and slightly briny flavours. It’s a versatile dish that can be enjoyed as a side, a light main or even turned into your new favourite sandwich!
The remoulade here isn’t the Creole-style version; it’s a French-inspired blend of creamy mayonnaise, a bit of sharp Dijon mustard, salty capers and fresh herbs, tied together with a touch of lemon juice. Together, they create a sauce that perfectly complements the slightly nutty flavour of raw cauliflower without overpowering it. If you’re a fan of the traditional Celeriac Remoulade, then this Cauliflower Remoulade will soon be a favourite.
In this Post
Why you’ll Love this Cauliflower Remoulade Recipe
- Textural. This dish brings together the crisp texture of raw cauliflower with a creamy sauce for perfect textural salad with no soggy factor!
- Simple Ingredients. Nothing fancy or hard to find here – each ingredient is a kitchen staple or easy to source.
- Quick and easy. Using the cauliflower raw means there’s no cooking required, it’s just a matter of prepping and mixing. Perfect for busy days!
- Customisable. Add more herbs, adjust the tang, or throw in extra capers to tailor the sauce to your taste. Make a remoulade that tastes great to you!
Cook with me
What is Remoulade?
Remoulade is a classic French sauce that has delighted taste buds since the 18th century, where it was originally created as a condiment to accompany meats, fish and seafood and fried dishes. Traditionally made with a base of mayonnaise, it’s often flavoured with mustard, capers and fresh herbs, and is probably best known as being the sauce in a Celeriac Remoulade salad.
Unlike its Creole cousin, Louisiana Remoulade, which is spicier thanks to its Creole mustard and hot sauce, French remoulade focuses on a smooth, creamy base that’s brightened with subtle tang and freshness from a combination of lemon juice, capers and herbs. This version of remoulade has an almost luxurious creamy quality, ideal for salads or as a dipping sauce.
In our Cauliflower Remoulade, the sauce coats the cauliflower just enough to flavour it without weighing it down and making it gluggy. The raw cauliflower’s subtle nutty flavour and crunch complement the creamy, slightly zesty remoulade, making this dish perfect for anyone who enjoys simple, fresh flavours.
Cauliflower Remoulade Recipe Ingredients
To make this creamy and crunchy side salad, you will need the following ingredients (full measurements in recipe card below):
- Cauliflower. The traditional remoulade salad calls for shredded celeriac, but in this recipe, we swap it out for fresh, crunchy, raw cauliflower. The cauliflower doesn’t get as waterlogged or gluggy as the celeriac can, and its milder flavour lets the remoulade sauce really shine through. Not a fan of cauliflower or celeriac? Try making this dish with kohlrabi instead.
- Mayonnaise. This provides the creamy base for the remoulade, lending smoothness and a bit of richness. Make sure to use good quality, whole-egg mayonnaise as it’s a core ingredient in this salad. I would not recommend using light mayonnaise or mayo substitutes. If you don’t like the creamy texture to be quite so rich, you can substitute half the mayo in the recipe with full-fat Greek yogurt. Or for a truly decadent remoulade sauce, swap out half the mayo with creme fraiche!
- Dijon Mustard. Adds a punch of heat and depth, balancing the creamy mayo with its slight sharpness.
- Lemon Juice. Freshly squeezed lemon juice brightens the sauce with a bit of tang, don’t skip this, it really makes all the difference in a classic French remoulade sauce!
- Capers. These little briny bites bring a burst of salty tang that keeps each bite interesting. Make sure to chop them finely so you don’t end up with a mouthful of the salty buds. Traditionally, a mix of capers and cornichons is used, so feel free to experiment to suit your tastes; I’m not a fan of cornichons so I didn’t use them! Note: Do not add salt to your remoulade until after you have mixed in the capers.
- Herbs. Parsley is a standard herb used in most remoulade recipes. Some recipes also use chives, while other recipes add tarragon. I used a mix of parsley and chives, but you can experiment to see which herbs you prefer, as long as you end up with 2 tablespoons of finely chopped herbs to add to the sauce.
How to Make this Cauliflower Remoulade Recipe
Making Cauliflower Remoulade is quick and easy. Follow these straightforward steps to transform fresh cauliflower and a few pantry staples into a delicious side salad dish:
- Make the remoulade. In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, capers and chopped herbs. Mix well until well combined. Set aside while you slice the cauliflower – you can serve the remoulade cold or at room temperature.
- Prepare the cauliflower. Wash and dry the cauliflower, then break apart into florets. Using a sharp knife or a mandolin, slice the florets into thin, bite-sized pieces. Make sure to not throw away the little floret crumbles!
- Mix and serve. Place the sliced cauliflower into a serving bowl, add half the remoulade and toss well until the cauliflower is evenly coated in the sauce, adding more as needed – you want the remoulade to cling to the cauliflower slices, not drown them!
Recipe Tips and Tricks
- Choosing the best cauliflower. Opt for a fresh, firm cauliflower with tightly packed florets. Avoid heads with brown spots or a rubbery texture, as they are better cooked and not served raw. Use a combination of seasonal, colourful cauliflower too when you can find them!
- Prepping the cauliflower. To achieve a uniform texture, make sure to slice the cauliflower evenly and finely. Carefully use a mandolin if you have one, but a sharp knife will work just as well.
- Adjusting the remoulade sauce consistency. If the remoulade feels too thick, add a splash more of lemon juice or a few drops of water to loosen it – a ¼ of a teaspoon at a time, stirring well after each addition – you don’t want to loosen it too much, it should be thick and cling, not be runny. On the flip side, if it’s too thin, mix in a little more mayonnaise to thicken it.
How to Serve Cauliflower Remoulade
This Cauliflower Remoulade recipe is light, flavourful, and perfect for any occasion! Here are a few ways to enjoy it:
- As a side dish. Serve this remoulade salad with grilled fish, seafood or roast chicken for a balanced and refreshing side.
- With a sandwich or wrap. Spoon the Cauliflower Remoulade into sandwiches, wraps or even lettuce cups as a creamy, crunchy filling. It pairs especially well with other grilled veggies!
- As a snack or light starter. Enjoy it as a snack or light starter by spooning it onto crackers, fresh baguette slices or crostini. It’s a fun, bite-sized option that’s perfect for gatherings.
- For a picnic or potluck. This cauliflower remoulade travels well and can be enjoyed cold or at room temperature, making it an ideal choice for picnics, BBQs and gatherings. Just pack it up and serve it straight from the container!
Storage and Leftovers
To make this Cauliflower Remoulade ahead of time, store the sauce and the cauliflower separately, and combine them when ready to serve. Leftovers will keep in the fridge for 2 days, but note that the cauliflower will lose some of its raw crunch. Give it a good stir before serving, and add a little extra lemon juice or fresh herbs if needed.
Recipe FAQs
Can I use other vegetables instead of cauliflower?
Yes! Celeriac is the usual vegetable used to make a remoulade salad, but you can even use kohlrabi, carrot matchsticks or even green beans.
What kind of mayonnaise works best?
Any good-quality, whole-egg, creamy mayonnaise will work best as the sauce is supposed to be thick and creamy, clinging to the vegetables, not runny or drowning them. Light mayo options tend to be more watery and won’t give you a great result here.
How can I make the dish lighter?
You could replace half of the mayonnaise with full-fat Greek yogurt to lighten the sauce while keeping the creaminess. It adds a subtle tang as well, which pairs nicely with the other ingredients.
Can I make remoulade ahead of time?
Yes! The remoulade dressing can be made a day in advance. Store the sauce and the sliced cauliflower separately in the fridge until ready to serve and then mix them together, garnishing with fresh herbs.
Love French-inspired recipes? Try these too:
Enjoy the crunchy, creamy satisfaction of this Cauliflower Remoulade recipe. It’s a refreshing twist on classic flavours, and whether it’s served at a gathering or savoured as a light meal, it’s sure to add a bit of zest to your menu. Don’t forget to comment or tag me on instagram if you make it – I’d love to see how you enjoy it!
Recipe
Cauliflower Remoulade
Ingredients
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoon lemon juice
- 1 teaspoon capers, minced
- 1 tablespoon parsley, finely chopped, plus extra to garnish
- 1 tablespoon chives, finely chopped
- Salt to taste*
- 500 g cauliflower*
Instructions
- Start by making the remoulade sauce, in a small mixing bowl, add the mayonnaise, Dijon mustard, lemon juice, capers and chopped herbs. Mix well until well combined. Set aside – it can be served cold or at room temperature.½ cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoon lemon juice, 1 teaspoon capers, 1 tablespoon parsley, 1 tablespoon chives, Salt to taste*
- Wash and dry the cauliflower and then break apart into florets. Using a sharp knife (or a mandolin), slice the florets – including the stalks – into thin, bite-sized pieces. Make sure to not throw away the little floret crumbles.500 g cauliflower*
- When ready to serve, place the sliced cauliflower into a serving bowl, add half the remoulade and toss well until the cauliflower is evenly coated in the sauce, adding more as needed – you want the remoulade to cling to the cauliflower slices, not drown them! Garnish with extra parsley and serve cold or at room temperature.
Cook along with me
Notes
- Cauliflower. Use whatever cauliflower you prefer or can find; I was lucky to have found a seasonal pack of multi-coloured cauliflower when I was testing this recipe.
- Salt. Don’t add any salt to the remoulade until after you’ve mixed in the capers. Then taste and adjust the season if needed.
- Leftover remoulade sauce. Any leftover remoulade will become your new favourite dipping sauce for chips!
