Description
This Keto Cauliflower Salad is a creamy, satisfying, and low-carb alternative to traditional potato salad. Made with tender cauliflower, crispy bacon, roasted tomatoes, and a tangy dressing, it’s perfect for keto and low-carb diets. Ready in under 2 hours, it’s the perfect make-ahead dish for lunches, picnics, or BBQs.
Ingredients
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1 lb chopped cauliflower (about 1 large head)
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8 slices bacon, chopped (Use turkey or beef bacon if desired)
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1 pint grape tomatoes, halved
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Olive oil (for drizzling)
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2 leeks, sliced into half-moons
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2 tbsp dill pickle relish (no added sugar)
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1/2 cup keto mayonnaise
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2 tbsp mustard
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4 green onions, sliced
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Salt & pepper, to taste
Instructions
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Prepare Cauliflower:
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Boil cauliflower in salted water until fork-tender (about 7 minutes). Drain and spread on a baking sheet to cool.
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Roast Tomatoes:
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Preheat oven to 375°F (190°C).
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Place tomatoes on a baking sheet, drizzle with olive oil, and season with salt.
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Roast for 20-30 minutes until softened. Let cool.
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Cook Bacon & Leeks:
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Fry bacon in a skillet until crispy. Drain on paper towels.
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In the leftover bacon fat, cook leeks until tender. Let cool.
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Make Dressing:
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Mix mayonnaise, mustard, pickle relish, salt, and pepper in a large bowl.
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Assemble Salad:
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Add cooled cauliflower, bacon, tomatoes, leeks, and green onions to the bowl.
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Stir well to coat everything with the dressing.
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Chill & Serve:
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Refrigerate for at least 1 hour before serving to let the flavors meld.
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Notes
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For a dairy-free version, use dairy-free mayonnaise.
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This salad tastes even better after a few hours in the fridge.
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Keep refrigerated and consume within 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Boiling, Roasting, Mixing
- Cuisine: Keto, Low-Carb