Keto Cauliflower Potato Salad
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.
Servings: 6 servings
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!
Notes
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.
Net Carbs: 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.
Refrigerator Storage: Store prepared salad in an airtight container in the refrigerator for up to 3 days.