Go Back

Keto Cauliflower Salad

Keto cauliflower salad made to taste like potato salad, using steamed cauliflower florets and a creamy Dijon dressing. Chilled for 1 hour so the flavors meld and the salad stays firm, not mushy.
Print Recipe Pin Recipe
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: 385
Ingredients Method Notes

Ingredients
  

Cauliflower
  • 2 large heads cauliflower cut into small florets
Bacon
  • 6 slices bacon cooked and crumbled
Hard-boiled eggs
  • 4 count hard-boiled eggs chopped
Celery
  • 0.5 cup celery diced
Red onion
  • 0.25 cup red onion finely diced
Mayonnaise
  • 1 cup mayonnaise
Dijon mustard
  • 2 tbsp Dijon mustard
White vinegar
  • 1 tbsp white vinegar
Salt
  • 0.25 salt to taste
Pepper
  • 0.25 pepper to taste
Fresh chives
  • 0.25 cup fresh chives for garnish

Method
 

Steam the cauliflower
  1. Steam the cauliflower florets for 8-10 minutes until just tender, not mushy, and they still look bright and intact.
  2. Drain well and let cool completely so the salad won’t turn watery.
Assemble the salad
  1. Combine the cauliflower, bacon, eggs, celery, and red onion in a mixing bowl until evenly distributed.
  2. Mix mayonnaise, Dijon mustard, and white vinegar with salt and pepper until smooth and creamy.
  3. Pour the dressing over the cauliflower mixture and toss gently until every piece is coated without breaking the florets.
Chill and serve
  1. Refrigerate for 1 hour before serving so the flavors meld and the texture firms up.
  2. Garnish with fresh chives right before serving for a fresh green pop.

Notes

Pro tip: cool the steamed cauliflower completely and drain it well to keep the salad creamy instead of watery. Store covered in the refrigerator for up to 4 days; it does not freeze well due to the mayonnaise texture. For a different diet-friendly option, use avocado mayo instead of mayonnaise to reduce added sugar while keeping the classic potato-salad vibe.