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Cauliflower "Potato" Salad

Atkins Cauliflower "Potato" Salad
Net Atkins Count ™
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 1 head, large (6-7" dia) Green Cauliflower
  • 4 tbsp Real Mayonnaise
  • 1 fl oz Fresh Lemon Juice
  • 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 1/2 tsp Ground Mustard
  • 3 medium (4-1/8" long) Scallions or Spring Onions
  • 1 pepper Jalapeno Peppers
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 Tbsp Parsley, fresh


  1. Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender.
  2. Drain and rinse under cold water; pat dry.
  3. In a large mixing bowl, mix mayonnaise, lemon juice, sugar substitute, and mustard.
  4. Add cauliflower, diced green onion and finely diced jalapeno pepper.
  5. Mix well until vegetables are evenly coated with dressing.
  6. Add salt and pepper to taste. Chill 30 minutes for flavors to blend.  Top with freshly minced parsley before serving.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.