This refreshing loaded cauliflower salad is a low-carb, keto-friendly alternative to traditional potato salad. It’s perfect for warm summer days or as a side dish to your favorite barbecue recipes. Packed with the flavors of a loaded baked potato, this salad is sure to become a new family favorite.
This recipe is part of our keto salad collection, which also includes super healthy broccoli salad, keto Caesar salad, and easy keto coleslaw.
Why You’ll Love This Loaded Cauliflower Salad
- Quick and Easy: This recipe takes under 30 minutes to prepare, making it an ideal last-minute side dish.
- Healthy and Flavorful: Cauliflower is a nutritious substitute for potatoes, while the bacon, cheddar, and creamy dressing deliver all the flavor you crave.
- Make-Ahead Friendly: Prepare this salad in advance for a hassle-free meal or potluck contribution.
Ingredients
- Cauliflower- cut into bite-sized pieces.
- Bacon- Cooked and crumbled.
- Scallions- thinly sliced.
- Mayonnaise- We make our own whole egg mayonnaise.
- Wholegrain mustard
- Salt
- Pepper- ground.
Why Cauliflower?
Cauliflower is a versatile and nutritious vegetable that can be used in a variety of dishes. In this recipe, it serves as a low-carb alternative to potatoes, providing a similar texture and flavor while keeping the carb count low.
How To Make Keto Cauliflower Potato Salad
- Prep the Cauliflower: Cut the cauliflower into bite-sized pieces and boil for 4-7 minutes, until tender. Drain well and refrigerate to cool.
- Cook the Bacon: Saute the bacon in a large frying pan over high heat until crispy. Cool and chop or crumble.
- Make the Dressing: Whisk together the mayonnaise, mustard, salt, and pepper in a small bowl.
- Combine: In a large mixing bowl, add the cooled cauliflower, bacon, and scallions. Pour the dressing over the top and mix well.
- Chill: Refrigerate for 30 minutes before serving to allow the flavors to blend.
Tips And Variations
- For extra flavor: Add chopped hard-boiled eggs, fresh parsley, and diced celery.
- Experiment: with different herbs and spices to customize the flavor of the dressing.
- Mayo-free option: Substitute sour cream for mayonnaise if you prefer.
- Make it spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a kick.
Frequently Asked Questions
Unfortunately, this salad is not suitable for freezing, as the sauce doesn’t tolerate being frozen and thawed.
Leftover salad can be stored in the fridge for up to 3 days.
Yes, you can use frozen cauliflower, but be sure to thaw and drain it of any water thoroughly before using.
Cauliflower and potato have different flavors and textures, but they aren’t that far apart. Cauliflower salad holds its own, and many who I’ve served it to prefer it over potato salad. So no, it doesn’t taste exactly the same, but I say it’s just as good and a far healthier alternative.
Conclusion
This Keto Cauliflower “Potato” Salad is a delicious and healthy alternative to traditional potato salad. It’s low in carbs, high in flavor, and perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a staple in your keto kitchen.
Keto Cauliflower “Potato” Salad
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Ingredients
- 1.5 pounds Cauliflower
- 6 slices Bacon
- ⅓ cup Scallions thinly sliced
- ¾ cup Low Carb Mayonnaise
- 2 tablespoons Wholegrain Mustard
- ½ teaspoon Salt
- ½ teaspoon Pepper ground
Instructions
- Cut the cauliflower in bite-sized pieces.1.5 pounds Cauliflower
- Place a large saucepan of water over high heat and bring to the boil.
- Add the cauliflower and cook for 4-7 minutes, until just tender, then drain well. Place in the fridge to cool.
- While the cauliflower is cooling, saute the bacon in a large frying pan over high heat. Cook until crispy, cool, then chop or crumble.6 slices Bacon
- Add the mayonnaise, mustard, salt, and pepper to a small bowl and whisk together. Set aside.¾ cup Low Carb Mayonnaise, 2 tablespoons Wholegrain Mustard, ½ teaspoon Salt, ½ teaspoon Pepper
- In a large mixing bowl, add the cooled cauliflower, bacon, scallions, and pour over the dressing. Mix well.⅓ cup Scallions
- Chill for 30 minutes before enjoying to help the flavors blend together.
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Yummy but I added hard boiled eggs, fresh parsley and diced celery for some crunch.
Sounds delicious, Lorna!