This cauliflower-potato salad is a low-carbohydrate variant of the classic dish and replaces the potatoes for roasted cauliflower! Simple ingredients, minimal preparation, and so delicious you won’t miss the carbs!
People often assume that keto salads are boring and are nothing more than lettuce. This is far from the truth, and to be completely honest, they are far superior to most salads I’ve seen.
I regularly make salads as part of my weekly meal prep and can attest that they are delicious, filling, and so good that even my non-keto friends love them. Some of my favorites are a Chicken salad, egg salad, and coleslaw.
However, my all-time favorite keto salad is a Keto potato salad. It uses turnips to replicate potatoes and anyone I’ve served this can’t tell the difference. Other keto variations of potato salad use cauliflower, and it was something I wanted to try.
As someone who thought cauliflower was only good in keto recipes that demanded fried rice, I was pleasantly surprised by how delicious it was. It came together quickly and is so darn versatile. No wonder it’s often referred to as the cauliflower mock potato salad!
This cauliflower and potato salad recipe is one to make for parties, barbecues, or a filling side dish for your dinner. It consists of a mixture of roasted cauliflower, eggs and cucumber, topped with a creamy and spicy dressing. It is thick, creamy, crispy and filling and doesn’t really taste like cruciferous vegetables.
Combine it with some grilled chicken or salmon for a filling and filling dinner. It’s the vegetarian dish that kids will love and beg for seconds!
What you will need for this recipe
For the salad.
- cauliflower– Medium-sized cauliflower cut into bite-sized florets.
- Salt, pepper and olive oil– for seasoning the cauliflower before frying.
- Red onion– gives the salad a spicy and peppery kick without being intrusive.
- celery– makes for a delicious crunch.
- Boiled eggs– adds texture, protein and extra creaminess.
- Dill pickles– secret ingredient that gives the salad a salty note and extra crispness.
For the dressing.
- mayonnaise– Skip the expensive store-bought brands and make your own Keto mayonnaise.
- Dijon mustard– balances out the fullness and creaminess of the mayonnaise and a fabulous heat.
- Cucumber juice– the salty water that the cucumber contains, another salty element that gives extra flavor.
- dill– a must for any excellent salad.
How do you make a keto cauliflower potato salad?
Start by seasoning the cauliflower with salt, pepper, and olive oil and toasting it for 20-25 minutes, until tender and golden brown. While it is cooling, prepare the dressing. Stir everything until smooth.
Now put the cooled cauliflower in a large mixing bowl. Add the remaining salad ingredients and mix well. Add the dressing and mix gently until completely incorporated. Sprinkle with dill and serve immediately.
Tips for the best recipe
- Cut your cauliflower into florets / pieces of equal size so they cook evenly.
- Do not use steamed or boiled cauliflower or your salad will lose flavor and become soft.
- Swap the Dijon mustard for a touch of sweetness Keto honey mustard.
- If it’s going to be a simple cauliflower salad, switch up the creamy dressing and make a simple one instead Keto salad dressing.
Instructions for storing, freezing and preparing
- To store: Leftovers should be stored covered in the refrigerator for up to 3 days.
- Freeze: Put the lettuce in an airtight container and store it in the freezer for up to 2 months.
- Go on: Prepare salad and dressing separately up to 2 days in advance. To serve, pour the dressing over the salad.
Why cauliflower and potato salad?
frequently asked Questions
Is Cauliflower Potato Salad Healthy?
Compared to traditional salads, this cauliflower salad is healthy, filling and high in protein.
Can you eat cauliflower raw in a salad?
You can eat raw cauliflower in a salad, but this salad requires the cauliflower to be fully cooked.
Can i use frozen cauliflower?
I don’t recommend using frozen cauliflower as it will get too soft and sometimes watery which can detract from the overall texture.
For the salad
- 1 middle cauliflower chopped into bite-size florets
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon olive oil
- 1/2 great Red onion finely chopped
- 3 Stems celery finely chopped
- 3 hard-boiled eggs chopped
- 2 great Dill pickles finely chopped
For the dressing
- 1/2 Cup mayonnaise
- 2 tablespoon Dijon mustard
- 1 tablespoon Cucumber juice
- 2 tablespoon dill finely chopped
Preheat the oven to 200C / 400F. Add the chopped cauliflower, sprinkle with salt and pepper and drizzle with olive oil.
Bake the cauliflower for 20-25 minutes, until it is light brown and tender. Take out of the oven and let cool down to room temperature.
Mix the ingredients for the dressing in a small bowl and stir until smooth.
Once the cauliflower has cooled, place it in a bowl with the chopped onion, celery, cucumbers, and boiled eggs. Mix with the dressing. Sprinkle with the chopped dill and serve immediately.
TO STORE: Leftovers should be stored covered in the refrigerator for up to 3 days.
FREEZE: Put the lettuce in an airtight container and store it in the freezer for up to 2 months.
TO MAKE AHEAD: Prepare salad and dressing separately up to 2 days in advance. To serve, pour the dressing over the salad.
Portion: 1portion | Calories: 186kcal | Carbohydrates: 6thG | Protein: 8thG | Fat: 14thG | Sodium: 802mg | Potassium: 331mg | Fiber: 3G | Vitamin A: 248IE | Vitamin C: 36mg | Calcium: 52mg | Iron: 1mg | NET CARBONS: 3G