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Keto Cauliflower Salad

Keto cauliflower salad made to taste like potato salad, using steamed cauliflower florets for a tender, bite-sized texture. It’s tossed with bacon, chopped hard-boiled eggs, and a creamy Dijon-mustard dressing for a low-carb, diet-friendly side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Keto Cauliflower Salad
  • 2 large heads cauliflower
  • 6 slice bacon cooked and crumbled
  • 4 hard-boiled eggs chopped
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white vinegar
  • 0.5 cup celery diced
  • 0.25 cup red onion finely diced
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 steamer basket

Method
 

Steam and cool cauliflower
  1. Steam the cauliflower florets for 8-10 minutes until just tender, not mushy, so they keep a potato-salad-like bite. Visual cue: the florets should yield to a fork but not collapse.
  2. Drain the cauliflower well and spread it on a sheet pan to cool completely. Visual cue: it should no longer feel warm to the touch before mixing.
Make salad filling
  1. Combine the cooled cauliflower with bacon, eggs, celery, and red onion in a large bowl. Visual cue: the mixture should look evenly speckled with bacon and egg.
Mix dressing and toss
  1. Whisk together mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth. Visual cue: the dressing should look uniform and creamy with no mustard streaks.
  2. Pour the dressing over the cauliflower mixture and toss gently to coat. Visual cue: the florets should be glossy and lightly coated, not drenched.
Chill and serve
  1. Refrigerate for 1 hour before serving to let the flavors meld and the dressing thicken slightly. Visual cue: the salad will look set and cold when ready.
  2. Garnish with fresh chives right before serving. Visual cue: bright green flecks across the top.

Notes

Pro tip: cool the cauliflower completely before mixing so the dressing doesn’t thin out. Store covered in the refrigerator for up to 4 days; freezer is not recommended. For a lighter option, use light mayonnaise for a lower-fat keto salad with similar texture.