cauliflower potato salad

Easy, Cauliflower Potato Salad (Keto, Low-Carb, Paleo) is the best quick and easy recipe to pair with your summer salads and other BBQ cookout&nbsp;side dishes. This creamy mock, faux potato salad is best served chilled or cold. Potatoes are substituted for cauliflower due to their amazing texture. Who says you can't enjoy potato salad on keto?!

Easy, Cauliflower Potato Salad (Keto, Low-Carb, Paleo)

cauliflower florets (chopped

mayo

yellow mustard

pickle juice

dill seasoning

onions

hard-boiled eggs (add additional eggs if you wish to garnish the salad with sliced eggs)

Salt and pepper

Boil 1 inch of water in a large pot on the stove.

Add the cauliflower, cover, and reduce the heat to low.&nbsp; Cook until tender. This will take about 8 minutes. Test the cauliflower by poking it with a fork to determine it is soft.

While the cauliflower cooks, chop 4 boiled eggs into smaller bits.

Drain the water from the cauliflower. Place the cauliflower in a large mixing bowl or serving dish.

Add the mayo, mustard, pickle juice, dill seasoning, chopped onions, chopped egg, salt and pepper to taste to the bowl with the cauliflower.

Stir to combine. Taste repeatedly to determine if additional salt, mustard, or dill seasoning is needed.

Chill for a least one hour.

Garnish the potato salad with sliced boiled eggs and sprinkled paprika.

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Easy, Cauliflower Potato Salad (Keto, Low-Carb, Paleo) is the best quick and easy recipe to pair with your summer salads and other BBQ cookout side dishes. This creamy mock, faux potato salad is best served chilled or cold. Potatoes are substituted for cauliflower due to their amazing texture. Who says you can't enjoy potato salad on keto?!

Keto Cauliflower Potato Salad

This delicious Cauliflower Salad is the perfect way to cut down on carbs while keeping the same amazing flavors you&#39;ll find in a classic potato salad recipe. This Cauliflower Potato Salad is a tasty addition to your summer menu!

Cauliflower Salad

cauliflower (small head)

extra virgin olive oil

green onions

celery

eggs

dill pickles (or sun dried tomatoes

mayonnaise

dijon mustard

salt (to taste)

black pepper (to taste)

parsley (for garnish)

Preheat oven to 400°F.

Remove the core of the cauliflower and cut or break into small florets.

Place the cauliflower in  a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper, toss to coat.

Bake for 15 minutes or so, until cauliflower is tender but not soft. Let cool completely before assembling salad.

To Roast Cauliflower

Bring water to a boil in a large pot with a steamer insert. If you don&#39;t have an insert, no biggie, just make sure to let the water drain from the cauliflower after cooking.

Remove the core of the cauliflower and cut or break into small florets. Cook the florets in boiling water or in the steamer basket just until tender. No more than 5 minutes or the cauliflower might get too soft for the salad. Remove and let cool being sure to drain any excess liquid before assembling the salad.

Dice green onions, celery, hard boiled eggs and sun dried tomatoes and set aside.

Combine cooled cauliflower, green onions, celery, hard boiled eggs, and sun dried tomatoes in a large serving bowl. Season with salt and pepper and gently stir in mayonnaise and dijon mustard. Taste and adjust seasoning as needed.

The cauliflower salad can be enjoyed immediately or refrigerated until ready to serve.

To Steam Cauliflower

This easy cauliflower potato salad recipe tastes just like the classic potato salad that you're used to, just with way less carbs and healthier ingredients!

Cauliflower Potato Salad Recipe (Low Carb & Paleo)

Cauliflower ((cut into florets; about 10 cups))

Olive oil

Sea salt

Black pepper

Yellow mustard

Dill pickles ((diced))

White onion ((minced))

Celery ((diced))

Apple cider vinegar

Paprika ((for topping))

Preheat the oven to 375° F. Line 2 large  baking sheets with parchment.

Dice the cauliflower into 1 inch cubes and toss with olive oil and salt and pepper. Spread onto the baking sheets in a single layer. Bake for 30 minutes (flipping halfway through) until the tops are just starting to turn golden. Let cool.

While the cauliflower is baking hard boil your eggs.

In a large bowl combine the remaining ingredients, add it the cauliflower and 4 diced eggs, toss to coat. Taste for salt and pepper and add more if needed. Layer the salad into a serving dish, thinly slice the remaining eggs and lay them across the top. Sprinkle with paprika, chill until ready to serve.

Our Keto Potato Salad Recipe is made without Cauliflower for an even Tastier Faux-tato Salad. Our Gluten-Free and Diabetic Version of Low Carb Yogurt Mayonnaise Potato Salad uses Turnip Radish, which gives you the Best Potato Alternative.

Keto Potato Salad Recipe

Cup Green Peas

Mayonnaise

Water

Cut turnips and carrots

Peel the turnips entirely. Cut all the turnips into bite sized pieces with a sharp knife, as regular potatoes typically do. At the same time, cut fresh carrots and place them all into a bowl ready for cooking.

Cut onions and pickles

Cut onion and all the pickles into small tiny squares and place them aside. At the same time, prepare your other ingredients. 

Prepare the salad dressing

In a big glass bowl, add yogurt with mayonnaise and approximately 1/3rd of a cup of liquid left from your pickle jar. Season with a pinch of salt and pepper and mix. 

Boil turnips with carrots

Place turnips and carrots into a cooking pot, add boiling water, bring to a boil and let it cook until tender for 15 minutes maximum. 

Strain and shock

Once your carrots and turnips are boiled, strain them through a strainer and pour a very cold pot of water to shock them, so they immediately stop the cooking process.

Add all into a big glass bowl

Add all remaining ingredients in a large mixing bowl, such as the onion, pickles, and green peas. Pour the whole dressing you have stored in the fridge. 

Mix together and season

Using two spatulas, gently mix the ingredients and salad dressing together. Refrigerate for at least 2 to 3 hours before you are ready to serve.

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This healthy high-protein Cottage Cheese Salad is a delicious low-carb side dish for a summer barbecue.

Cottage Cheese Salad

Cucumber

Tomatoes

Hard-Boiled Eggs (cooled, peeled, and chopped)

Red Onion (finely chopped)

Celery Stalks (chopped, about 3 stalks)

Dill Pickle (finely cubed)

Apple Cider Vinegar

Cottage Cheese

Yellow Mustard

Parsley

Garlic Powder

Paprika

Salt

Cut the cucumber, tomatoes, and boiled eggs into 1-inch cubes. Set aside in a large bowl.

Finely chop the red onion, celery, and gherkins. Add to the same bowl.

In another bowl, combine all the salad dressing ingredients: apple cider vinegar, cottage cheese, mayonnaise, yellow mustard, salt, paprika, and garlic powder.

To assemble the salad, place the salad dressing onto the bowl with the vegetables and top with fresh chopped parsley.

Stir to combine evenly.

Refrigerate the salad one hour before serving to enjoy its best flavors.

A great quick recipe! Filling but still nice and light.

Love this recipe!! Such a healthy and yummy substitute for potato salad. This will be a regular for us even after the diet is over! Thank you!!

Top 5 cauliflower potato salad recipes from across the web

The most viewed cauliflower potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Easy, Cauliflower Potato Salad (Ket...

Cauliflower Salad

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Cottage Cheese Salad

Top 5 cauliflower potato salad recipes from across the web

The most viewed cauliflower potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy, Cauliflower Potato Salad (Ket...

Cauliflower Salad

Cauliflower Potato Salad Recipe (Lo...

Keto Potato Salad Recipe

Cottage Cheese Salad

The most viewed cauliflower potato salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine