Low-Carb Cauliflower Mock Potato Salad recipe

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Ingredients

4 quarts water
2 tablespoons salt
1 head cauliflower, cut into bite-sized pieces
1 cup mayonnaise
½ cup thinly sliced celery
3 slices cooked bacon, crumbled
4 tablespoons minced onion
3 tablespoons minced sweet pickles
1 teaspoon spicy mustard, or to taste
⅛ teaspoon ground turmeric
2 hard-boiled eggs, diced
salt and ground black pepper to taste

Nutrition Info

241.6 calories
carbohydrate: 6.3 g
cholesterol: 63.4 mg
fat: 23.3 g
fiber: 2 g
protein: 3.4 g
saturatedFat: 3.7 g
servingSize: -
sodium: 2000.7 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and salt to a boil over medium-high heat. Add cauliflower, bring back to a boil. Cook for 3 minutes. Remove from heat and drain.

  2. Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.

  3. Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs, toss to combine. Season with salt and pepper.

Recipe Yield

8 servings

Recipe Note

Need to cut a few carbs? This low-carb cauliflower salad substitutes cauliflower bites for potatoes. All the flavors you love in potato salad are here, minus a few carbs, plus more fiber! Garnish with additional crumbled bacon and fresh parsley if desired.

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