Keto Cauliflower 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.

CAULIFLOWER "POTATO" SALAD

Steps:

• Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
• Place the cauliflower on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss together to make sure the cauliflower is evenly coated and spread into a single layer. Roast the cauliflower in the oven for 30-35 minutes, until the florets just begin to brown and are fork tender. Allow cauliflower to cool while you prepare the remaining ingredients.
• In a large bowl, combine mayo, mustard, chopped dill pickle and pickle juice, celery, green onion and chopped hard boiled eggs. Add cauliflower and mix everything together. Taste and season with more salt and pepper to your preference. Top with crumbled bacon. Refrigerate for at least 30 minutes before serving.
• Store in an airtight container in the refrigerator and enjoy within 3 days.

LOW CARB CAULIFLOWER MOCK POTATO SALAD

Steps:

• Steam the cauliflower until fork tender, about 10 minutes. Cool to room temperature for 20-30 minutes.
• Whisk the next 9 ingredients together, taste and adjust salt if needed.
• Stir the dressing in the bowl with the cauliflower then add in the onion, eggs and scallions.
• Chill for 30 minutes or until ready to serve.

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.

CAULIFLOWER POTATO SALAD

Steps:

• Chop the cauliflower into small, 1/2-inch florets. Steam until tender, about 8 minutes. Place in a colander to dry out. Set aside.
• In a medium or large bowl, mix the celery, onion, dill pickle, pickle juice, mayonnaise, mustard, dill weed, and celery salt until combined. Add the cauliflower florets, and toss until well coated.
• Chop 4 of the hardboiled eggs. Fold the chopped eggs into the salad. Add salt & pepper to taste.
• Slice the remaining egg. Garnish salad with sliced egg, dill weed, and paprika. Enjoy!