Keto-Friendly Cauliflower Potato Salad
Prep Time: 15 minutes Cook Time: 20 minutes Serving Size: 4 Total Nutrition Values (per serving):
- Calories: 210
- Total Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 400mg
- Total Carbohydrates: 10g
- Dietary Fiber: 3g
- Net Carbohydrates: 7g
- Protein: 6g
Ingredients:
- 1 medium head of cauliflower
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup diced dill pickles
- 1/2 cup mayonnaise (sugar-free)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
Instructions:
- Prepare the Cauliflower:
- Cut the cauliflower into small florets, resembling the size of traditional potato pieces.
- Bring water to a boil in a big pot and season with salt.
- Blanch the cauliflower florets in boiling water for about 5 minutes or until they are just tender. Drain and set aside.
- Roast the Cauliflower:
- The oven should be preheated to 400 degrees F (200 degrees C).
- Toss the blanched cauliflower with olive oil, salt, and pepper on a baking sheet.
- Roast in the preheated oven for about 15-20 minutes, or until the cauliflower begins to turn golden brown.
- After removing from the oven, give time for complete cooling.
- Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and paprika until well combined. Adjust seasoning to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the roasted cauliflower, chopped hard-boiled eggs, diced red onion, diced celery, and diced dill pickles.
- Pour the prepared dressing over the bowl’s components.
- Add chopped fresh dill and chives to the bowl.
- Gently toss everything together until all ingredients are well coated with the dressing.
- Chill and Serve:
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled, garnished with extra dill and chives if desired.
Notes:
- This keto-friendly cauliflower potato salad is a fantastic low-carb alternative to traditional potato salad.
- Feel free to customize the salad with your favorite keto-friendly ingredients, such as crispy bacon bits or grated cheddar cheese.
- Adjust the dressing’s consistency by adding a bit of water or more mayonnaise to reach your desired thickness.
- Remember to adjust the serving size and nutritional values based on your specific dietary needs and portion sizes.
Enjoy this delicious keto cauliflower potato salad that’s perfect for picnics, barbecues, or as a side dish for any meal. It’s a satisfying, low-carb option that captures the flavors of the classic potato salad while keeping you on track with your keto lifestyle.
