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Keto Cauliflower Salad

Keto cauliflower salad made to taste like potato salad, with steamed cauliflower florets and a creamy Dijon-mayo dressing. This low-carb salad is tossed with bacon, hard-boiled eggs, celery, and red onion, then chilled for clean, scoopable texture.
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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: 410
Ingredients Method Notes

Ingredients
  

Cauliflower florets
  • 2 large heads cauliflower cut into small florets
Bacon and eggs
  • 6 slice bacon cooked and crumbled
  • 4 hard-boiled eggs chopped
Vegetables
  • 0.5 cup celery diced
  • 0.25 cup red onion finely diced
Creamy potato-salad style dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white vinegar
  • Salt and pepper to taste
  • Fresh chives for garnish

Method
 

Steam and cool the cauliflower
  1. Steam cauliflower florets for 8-10 minutes until just tender, not mushy, and visible steam keeps the texture crisp-tender.
  2. Drain well and let cool completely so the salad stays creamy instead of watery.
Make the salad
  1. Combine cauliflower, bacon, eggs, celery, and onion in a mixing bowl and toss until evenly distributed.
  2. Mix mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth and creamy.
  3. Pour dressing over the cauliflower mixture and toss gently so the florets stay intact.
  4. Refrigerate for 1 hour before serving to let the flavors meld and the dressing thicken.
Serve
  1. Garnish with chives and serve cold for a potato-salad-style bite.

Notes

Pro tip: cool the steamed cauliflower completely and drain well to prevent a watery salad. Store covered in the refrigerator for up to 4 days; it’s best not to freeze due to texture changes. For a dairy-free swap, use an avocado-oil mayonnaise in place of regular mayonnaise to keep it keto-friendly.