Low-Carb Loaded Cauliflower Mock Potato Salad (Video)
When we tested this recipe for Low-Carb Loaded Cauliflower Mock Potato Salad, we couldn’t stop eating it! And not only is this deliciously low-carb, but it’s also low-glycemic, Keto, and gluten-free! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
Watch the Video to see if you might like to make
Low-Carb Loaded Cauliflower Mock Potato Salad!
I do have somewhat of a schedule for this blog, even if it only exists in my mind! And usually when the weekend approaches I’m posting a Low-Carb Recipe Love Round-Up, suggesting things you might want to cook over the weekend. And I was planning to do one of those round-ups this week as usual, but then on Tuesday Jake and I experimented and came up with this new recipe for Low-Carb Loaded Cauliflower Mock Potato Salad!
And oh my goodness, was it ever amazing! Even though we had cooked and sampled several other things earlier that day, Jake and I both had seconds on this one! And we kept saying over and over how good it was. Then the next day I took the leftovers to a family party and everyone there loved it too! And I knew I should forget about Low-Carb Recipe Love this week and post this recipe right away so you guys could make it for the Fourth of July.
I do understand if you’re skeptical. I’ve been noticing recipes for cauliflower “potato salad” for a while now and every time I read through one, it never sounded like a wow to me. So when I got inspired to see if I could come up with a version that really would be a wow, I consulted my sister Sandee who’s the potato salad queen in my family. It was the recommendation from Sandee that inspired me to use a lot of mayo and just a tiny bit of mustard in the dressing for the salad, and I also used a generous amount of chopped eggs the way Sandee does in her family-favorite potato salad. And we added plenty of bacon and sharp cheddar too.
Your assignment for the long holiday weekend coming up: Please. Make. This. Salad. I know it’s going to be a repeater for me for the rest of the summer; hope you will enjoy it too!
Cut up two pounds of cauliflower into same-sized pieces and steam 5-6 minutes. Then drain the cauliflower into a colander placed in the sink and let it drain well. (Don’t rinse with cold water; you want it to continue to cook a little.) When you’re ready to make the salad if the cauliflower isn’t quite dry, spread it out on paper towels and blot dry.
While cauliflower cooks/drains, cook the bacon and drain on paper towels, cook eggs and chop into pieces, slice green onion, and get the sharp cheddar ready. (We used a mixture of white and yellow cheddar but either one will work.) Stir the mayo, yellow mustard, 1 tsp. onion powder, salt, and pepper together to make the dressing.
Put the well-drained cauliflower into a bowl and top with the chopped eggs; then season with 1/2 tsp. onion powder, salt, and lots of fresh-ground black pepper. Add the dressing and combine gently with the cauliflower and eggs. Then add the sliced green onion, crisp bacon, and cheese and stir into the salad (again gently) until it’s well combined.
We ate some right away when we tested the recipe and it was fabulous. But you can also make this ahead and chill for a few hours. It was also great after it had been in the fridge for a day but I don’t think it would keep longer than a day or two. No worries about that though, because I don’t think this will last for long!
More Summer Salads with Cauliflower:
Low-Carb Marinated Cauliflower Antipasto Salad ~ Kalyn’s Kitchen
Winter Vegetable Salad ~ A Family Feast
Roasted Cauliflower Salad with Feta, Capers, Red Bell Pepper, and Green Onion ~ Kalyn’s Kitchen
Greek Grilled Cauliflower and Vidalia Onion Quinoa Salad ~ Aggie’s Kitchen
Barely Blanched Broccoli and Cauliflower Salad with Cashews ~ Kalyn’s Kitchen
Mediterranean Cauliflower Salad ~ Sugar-Free Mom
Low-Carb Loaded Cauliflower Mock Potato Salad
- 2 lb. cauliflower cut into smallish same-sized pieces (We started with a 2-lb. bag of cut-up cauliflower and trimmed off some of the stem parts.)
- 6 boiled eggs, cooled and chopped
- 6-8 slices of bacon, cut into short strips and then fried crisp
- 1 cup grated sharp cheddar (white or yellow cheddar will work; we used some of each)
- 1/2 cup sliced green onion (mostly green parts)
- 1/2 tsp. onion powder
- salt and fresh-ground black pepper to taste
- 1 cup mayo
- 2 tsp. yellow mustard (not Dijon)
- 1 tsp. onion powder
- salt and fresh-ground black pepper to taste
- Cut up cauliflower into smallish same-sized pieces and steam 5-6 minutes in a vegetable steamer or in a pan with a steamer insert. (Test a piece after 5 minutes; you want the cauliflower fairly soft to resemble the texture of potatoes.)
- Drain the cauliflower into a colander placed in the sink and let it cool while you prep other ingredients. (Don’t rinse; you want it to continue cooking a little. When you’re ready to assemble the salad the cauliflower should be quite dry. If it isn’t, spread it out on paper towels placed on the counter and pat dry.)
- While the cauliflower cooks and then drains, cut bacon strips in short cross-wise strips and cook until the bacon is very crisp; then drain on paper towels.
- Cook the boiled eggs (click that link to see the method I used, or use your favorite method.) Chop eggs coarsely.
- Slice the green onion. Get one cup of grated sharp cheddar ready.
- Whisk together the mayo, yellow mustard, 1 tsp. onion powder, salt, and fresh-ground black pepper to make the dressing.
- When you’re ready to assemble the salad, put the well-drained (or blotted dry) cauliflower into a bowl and top with the chopped eggs. Season well with salt, fresh-ground black pepper, and 1/2 tsp. onion powder; then add the dressing and gently combine with the cauliflower and eggs.
- Add the crisp bacon pieces, sharp cheddar, and green onion and stir (gently) until the salad is well combined. (We saved out a little bacon, green onion, and cheese to garnish the top of the salad!)
- You can eat right away or let the salad chill for a few hours. Leftovers will keep well in the fridge overnight and can be eaten the next day, although you probably won’t have much left over. (I’m guessing it might keep up to two days, but I’ve only kept it overnight.)
This recipe created by Kalyn and Jake after seeing lots of variations of Cauliflower “Potato Salad” that didn’t seem like quite what we wanted, and with advice from my sister Sandee who’s the potato salad queen in my family!)All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad is perfect for low-carb, Keto, or low-glycemic diets. It’s definitely a once-in-a-while treat for the South Beach Diet if you’re following the restrictions on saturated fat.
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