Description
Cauliflower potato salad is another great recipe that uses low carb cauliflower to replace high carb foods such as potatoes, rice, dough…etc. It’s easy to make and delicious to eat and makes a good faux potato salad.
Ingredients
Salad
- 10 Cups Chopped Cauliflower, about 2 medium heads
- 1 Pound Bacon
- ½ cup chopped Scallions
Dressing
- 1 cup Mayonnaise
- ½ tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Paprika
- 2 tsp Ground Mustard
- 2 tsp Dill, fresh or dried
- ½ tsp Garlic Powder
- ½ tsp Apple Cider Vinegar
Garnish
- Sliced Hard Boiled Eggs
- Paprika
Instructions
Preparation
- The first step in making this cauliflower potato salad recipe is going to be to wash the cauliflower and then dry it with a paper towel.
- Get a large cutting board and a knife.
- Trim off any brown spots that might be there.
- Cut the cauliflower in half and then in quarters.
- Hold one of the quarters vertically and use a knife to slice off the woody center. You will be surprised how the florets just fall off. Continue the same process for the entire cauliflower.
- If the florets are not small enough then you may have to cut them smaller.
Cooking the Cauliflower
- The next step is to cook the cauliflower. We will go through the steps on cooking it on the stove.
- Place the cauliflower in a large pot of water that has been salted and bring it to a boil.
- Cook it until the cauliflower is tender with a fork, which will be about 7-12 minutes. Keep your eye on it and do not overcook it because you can’t go backward. You don’t want your keto potato salad to be mushy.
- Drain it in a colander and let it cool completely.
Putting it Together
- Once the cauliflower is cooled off, put it in a large bowl, one that is big enough to blend it thoroughly.
- Cook the bacon.
- Once the bacon is cooked then chop it up and add it to the cauliflower.
- Chop the scallions and also add them to the bowl.
- Proceed to make the dressing.
Dressing it
- Get a smaller bowl and make up the dressing for the keto cauliflower potato salad.
- Mix all of the ingredients together in the small bowl.
- Blend the dressing until it’s smooth.
- Pour the dressing over the top of the cauliflower and now stir it all together making sure to thoroughly blend well.
Notes
1.8 NET CARBS per ½ Cup Serving
Make sure when you are cutting the cauliflower to use a large cutting board so that the little pieces don’t go all over the counter.
Use a large enough bowl to mix up the salad so that you will have enough space to blend everything up well.
Use salt when cooking the cauliflower so that it will soak into the veggie, just as you would if you were using real potatoes.
Try to cut pieces of cauliflower into pieces that are close in size so that they will cook evenly in the same amount of time instead of some pieces being undercooked and some being overcooked. Consistency is the key to make it similar to real potato salad.
- Prep Time: 15 minutes
- Category: Salads
- Cuisine: American