Keto Cauliflower Eggs And Bacon Salad Recipes

KETO CAULIFLOWER SALAD

Steps:

• In a large pot over medium high heat, bring 2 quarts of water to a boil. Gently lower eggs into water and boil for 12 minutes.
• While eggs are cooking, fill a medium bowl with ice and water. Once eggs are done, quickly transfer to the ice bath. Let eggs sit 10 minutes before peeling. Once peeled, roughly chop 2 of the eggs and slice the third.
• Place cauliflower pieces in another large pot and fill pot halfway with water. Bring to a boil and cook until cauliflower is just fork tender, about 3 minutes. Drain in a colander and let cool.
• In a large bowl, combine chopped eggs, cauliflower, celery, bacon, green onions, mayonnaise, Dijon, and paprika. Stir until well combined and the cauliflower is fully coated. Taste for seasoning and adjust with salt and pepper if desired.
• Transfer cauliflower salad to a serving bowl and top with the sliced egg and a pinch of paprika. Garnish with parsley if desired, and serve immediately or cover and chill in refrigerator.
• Be sure to cut the cauliflower even smaller than florets. This gives the salad the perfect texture and consistency.
• Cauliflower cooks much faster than potatoes, so you want a light touch here. Don't even leave the kitchen, because it will be done in a flash! Your cauliflower pieces should be just fork tender, because they'll keep cooking a bit once off the stove.

DELICIOUS KETO POTATO SALAD

Steps:

• Boil cauliflower for 8 minutes. Drain and set aside. .
• Hard boil 6 eggs. Cool and peel.
• IOnce the cauliflower has cooled cut to make it look like popcorn. Cut the egg up into chunks. Combine cauliflower, eggs and crumbled bacon, onion and celery in one bowl.
• In another bowl combine all other ingredients listed and mix together.
• Mix both bowls together, but dont over mix.
• Garnish with paprika on top.
• Refrigerate and let salad set for 8 hours before serving.

KETO CAULIFLOWER, EGGS, AND BACON SALAD

Steps:

• Place 1/3 the cauliflower florets into a microwave-safe bowl, cover, and cook in the microwave until tender, about 6 minutes. Repeat with remaining cauliflower. Set aside to cool, about 30 minutes.
• Combine mayonnaise, mustard, pickles, and pickle juice in a large bowl. Add cooled cauliflower and mix with a spatula until florets are covered with dressing. Add cooked eggs and bacon; mix to combine. Cover and refrigerate for at least 1 hour so flavors can meld. Season with salt and pepper before serving.