This Keto Cauliflower Potato Salad is low in carbs, full of flavor, and easy to make. It’s a grain-free and nut-free side dish that includes a hearty helping of cauliflower, bites of bacon and cheese, and a dash of hot sauce for some additional heat and flavor.
As an Amazon Associate, I earn from qualifying purchases.
Free from gluten, grains, nuts, and refined sugar, this loaded cauliflower salad is flavorful, satisfying, and can be prepped and in the refrigerator to chill in only 35 minutes.
Topped off with hot sauce and paprika, this dish is served chilled, so you can make it ahead of time during weekend meal prep for a perfect grab-and-go meal. Or, make it in advance to bring as a dish-to-pass for work parties and family gatherings.
Are there any ingredient substitution options?
- Bacon: Turkey bacon or pancetta can be substituted for pork bacon.
- Avocado Oil: You can substitute olive oil at a 1:1 ratio for avocado oil.
- Minced Garlic: Garlic powder can be used in place of minced garlic. I would suggest using ½ tsp garlic powder to substitute for the 1 tsp of minced garlic that the original recipe calls for.
- Sour Cream: Full-fat plain Greek yogurt can be substituted for sour cream at a 1:1 ratio.
- Mayonnaise: Sour cream or full-fat plain Greek yogurt can be used in place of the mayo at a 1:1 ratio. Substituting either of these for mayo will make the recipe egg-free.
- Shredded Extra Sharp Cheddar Cheese: Use any shredded cheese you have on hand. Colby-Jack or regular Cheddar would work well.
- Chopped Green Onions: Chives, spring onions, or scallions can be used in place of green onion in this dish. You can also choose to altogether omit.
- Hot Sauce: You can omit the hot sauce from this dish if you don’t have any on hand, or if you don’t care for it.
How to make this recipe egg-free?
Instead of mayo, which contains eggs, substitute in sour cream or full-fat plain Greek yogurt. Note that this ingredient change will affect the final nutritional content, including carb content, of the dish.
How many net carbs per serving?
Per serving, this cauliflower salad recipe contains 4.7 grams of net carbs. The serving size is ½ cup and the recipe, as written, yields 6 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.
How should this recipe be stored after preparing?
- Refrigerator Storage: Store in an airtight container in the refrigerator for up to 3 days.
How to make this cheesy cauliflower salad recipe
In a large skillet over medium heat, cook bacon until crisp.
Transfer cooked bacon to a paper towel-lined plate to de-grease. Once cool, crumble bacon and set aside.
In a mixing bowl, stir together cauliflower florets, avocado oil, minced garlic, pepper, and salt.
Pour cauliflower onto the prepared baking sheet and bake until lightly golden, about 15-20 minutes. Remove from oven and allow cauliflower to cool completely.
In a mixing bowl, stir together cooled baked cauliflower, sour cream, and mayonnaise.
Add crumbled bacon, shredded cheddar, ¼ cup chopped green onions, hot sauce, and ⅛ tsp paprika.
Fold the ingredients above and chill in refrigerator for at least 2 hours prior to serving.
Garnish with remaining chopped green onions and paprika. Serve chilled and enjoy!
More keto cauliflower dishes
If you love low-carb cauliflower recipes, you’ll love these other recipes:
Email Recipe
Enter your email below and we’ll send you this recipe!
Keto Cauliflower Potato Salad
Ingredients
- 5 slices bacon
- 1 medium head cauliflower, ~20 oz, chopped into small florets
- 2 tbsp 30mL avocado oil
- 1 tsp minced garlic
- ⅛ tsp black pepper
- ⅛ tsp salt
- ½ cup 120g sour cream
- ¼ cup 60g mayonnaise or, for egg-free, omit and use additional 1/4 cup sour cream
- 1 cup 4 oz shredded extra sharp cheddar cheese
- ⅓ cup finely chopped green onions, ~3 green onions/~30g, divided
- 2 tsp 10mL hot sauce
- ¼ tsp paprika, divided
Instructions
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- In a mixing bowl, stir together cauliflower florets, avocado oil, minced garlic, pepper, and salt. Pour cauliflower onto prepared baking sheet and bake until lightly golden, about 15-20 minutes.
- While cauliflower bakes, in a large skillet over medium heat, cook bacon until crisp. Transfer cooked bacon to a paper towel-lined plate to de-grease. Once cool, crumble bacon. Set aside.
- Once done baking, remove cauliflower from oven and allow to cool completely.
- In a mixing bowl, stir together cooled baked cauliflower, sour cream, and mayonnaise. Fold in crumbled bacon, shredded cheddar cheese, ¼ cup chopped green onions, hot sauce, and ⅛ tsp paprika. Chill in refrigerator for at least 2 hours prior to serving.
- Garnish with remaining chopped green onions and paprika. Serve chilled and enjoy!
Leave a Reply