Description
This Keto Cauliflower Potato Salad is a low-carb, flavorful twist on the classic potato salad, using roasted cauliflower as the main ingredient. It features crispy bacon, sharp cheddar cheese, and a creamy dressing with sour cream and mayonnaise, enhanced by garlic, hot sauce, and paprika. Perfect for a refreshing, satisfying side dish that fits perfectly into a keto lifestyle.
Ingredients
Roasted Cauliflower
- 1 medium head cauliflower (~20 oz, chopped into small florets)
- 2 tbsp (30 mL) avocado oil
- 1 tsp minced garlic
- ⅛ tsp black pepper
- ⅛ tsp salt
Bacon and Mix-ins
- 5 slices bacon
- 1 cup (4 oz) shredded extra sharp cheddar cheese
- ⅓ cup finely chopped green onions (~3 green onions/~30g, divided)
- 2 tsp (10 mL) hot sauce
- ¼ tsp paprika (divided)
Dressing
- ½ cup (120g) sour cream
- ¼ cup (60g) mayonnaise or, for egg-free, omit and use additional ¼ cup sour cream
Instructions
- Preheat and prepare cauliflower: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season and roast cauliflower: In a mixing bowl, combine the cauliflower florets, avocado oil, minced garlic, black pepper, and salt, stirring to coat evenly. Spread the cauliflower on the prepared baking sheet in a single layer and roast until lightly golden, about 15-20 minutes. This roasting brings out a nutty flavor and softens the cauliflower.
- Cook bacon: While the cauliflower roasts, cook the bacon slices in a large skillet over medium heat until crisp. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble it once cool. Set aside.
- Cool roasted cauliflower: Remove the baked cauliflower from the oven and allow it to cool completely, which helps maintain texture when mixed in the salad.
- Combine salad ingredients: In a large mixing bowl, stir together the cooled baked cauliflower, sour cream, and mayonnaise to form the creamy base. Fold in the crumbled bacon, shredded cheddar cheese, ¼ cup of chopped green onions, hot sauce, and ⅛ tsp paprika. Mix gently to combine all flavors evenly.
- Chill and garnish: Refrigerate the salad for at least 2 hours to let the flavors meld. Before serving, garnish with the remaining chopped green onions and sprinkle the remaining paprika on top. Serve chilled and enjoy this keto-friendly side dish!
Notes
- You can omit mayonnaise for an egg-free version by adding an extra ¼ cup of sour cream instead.
- Ensure the cauliflower is fully cooled before mixing with the dressing to prevent it from becoming soggy.
- Adjust hot sauce according to your preference for spice level.
- This salad is best served chilled and can be stored in the refrigerator for up to 3 days.
- For added texture, consider adding diced celery or chopped pickles.
