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CREAMY CAULIFLOWER SALAD

This cauliflower salad recipe goes with all your grilling favorites. It’s creamy, flavorful, and packed with classic potato salad ingredients. You won’t miss the spuds with this perfect keto side dish. And it’s dairy-free and paleo!

Grilling season is here and everyone is getting together for easy backyard parties and barbecues. And they’re bringing popular summer sides like potato salad. But you don’t eat potatoes, so what do you do?

You bring this keto cauliflower salad, of course! What a silly question.

This cauliflower salad recipe features all the great flavors and mix-ins of the potato salads you used to love as a kid, with a fraction of the carbs.

And because it’s so light and fresh, you can indulge in even more of it. SCORE!

CLASSIC CAULIFLOWER SALAD FOR SUMMER

Cauliflower salad has any number of possible twists and variations. It can be roasted, marinated, or lightly steamed. And you can play with the dressings and flavors to suit your tastes.

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But this recipe takes its cues from the classic potato salad served frequently in the summer. It’s packed with hard-boiled eggs, mayonnaise, mustard, and some crispy bacon for good measure.

All tossed together in a large bowl for creamy summer salad perfection.

INGREDIENTS

This delicious keto side dish is made with fresh ingredients available everywhere. You will need:

  • Cauliflower florets
  • Hard-boiled eggs
  • Celery
  • Bacon
  • Green onion
  • Mayonnaise
  • Dijon mustard
  • Lemon juice
  • Paprika
  • Salt and pepper

HOW TO MAKE CREAMY CAULIFLOWER SALAD

1. HARD-BOIL THE EGGS

Bring the water to a full boil before adding the eggs, the lower them in carefully with a slotted spoon. Set the timer for 12 minutes.

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While the eggs are cooking, set up a bowl with water and ice. Once the eggs are done, transfer them straight to the ice bath to stop the cooking process. Give them 10 minutes to cool and they should peel quite easily.

Chop 2 of the eggs for the salad dressing, and slice the third egg for garnish.

2. COOK THE CAULIFLOWER

Cauliflower cooks much faster than potatoes, so you want a light touch here. Don’t even leave the kitchen, it will be done in a flash!

Cut the cauliflower into bite-sized pieces and place in a large saucepan filled about halfway with water.

Bring to a boil and and cook only about 2 to 3 minutes before checking with a fork. You don’t be only just fork tender because it will keep cooking a bit once it’s off the stove.

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Immediately drain in a colander and let it cool completely.

3. PUT IT ALL TOGETHER

Place the cauliflower, chopped egg, bacon, celery, and green onion in a large bowl and toss to combine.

Add the mayonnaise, mustard, lemon juice, and paprika and stir until everything is nicely coated. Season to taste with salt and pepper, and then garnish with the sliced egg and some additional paprika.

Place the salad in the fridge to chill for 30 minutes or so before serving.

STORAGE INFORMATION

Keto cauliflower salad is always best fresh, but the leftovers are good for several days. Store in a covered container in the fridge for up to 4 days.