Keto Cauliflower Potato Salad
About This Recipe
If you're looking for a healthy twist on a classic dish, look no further than our Keto Cauliflower Potato Salad. This innovatively delectable recipe, takes your traditional potato salad and transforms it into a guilt-free delight aligning seamlessly with your keto diet. By substituting potatoes with cauliflower, we ensure a greatly reduced carb content, yet maintain the creamy, robust flavour and satisfying texture which we all cherish in a classic potato salad. The fresh crunchiness of the diced celery, coupled with the zesty heat of white onion, and the punchy tanginess of dill pickles, creates a symphony of tastes that are simply irresistible.
Following the Keto Cauliflower Potato Salad recipe is super easy, taking almost the same preparation and cooking time as your traditional potato salad. The mustard, mayonnaise, and apple cider vinegar form a rich, velvety dressing that blankets each cauliflower floret, creating a comforting gastronomic experience. Whether you're planning quickly whipped-up weekday meals or an elegant weekend brunch, this versatile salad fits the bill perfectly. Prepared with carefully chosen, keto-friendly ingredients, it's not just delicious, but also aligns well with your dietary commitments, fitting effortlessly into your meal planning routine on your favorite keto mobile app.
To add an extra layer of luxury and protein to your Keto Cauliflower Potato Salad, we include bites of hard-boiled eggs, providing a wholesome completeness to this dish. And let's not forget the health benefits. Cauliflower, packed full of vitamins and antioxidants, is the star of this salad, contributing to your health while satisfying your taste buds. So go ahead, indulge in this delicious recipe without any guilt. After all, who says that you can't enjoy a hearty, flavourful salad while keeping it keto?
Ingredients











Directions
Preheat oven to 375 degrees.
Cover 2 baking sheets with parchment paper.
Chop your cauliflower florets into 1 inch pieces and toss with olive oil, salt, and pepper until each piece is uniformly coated.
Spread cauliflower florets onto baking sheet and bake for 15 minutes.
Remove from oven and flip the florets. Return to oven and bake for an additional 15 minutes, or until the top of the florets begins to turn golden brown.
Remove from oven and let cool. Dice 4 of the hard boiled eggs and place in a large bowl.
Once cauliflower has cooled, add it to the bowl along with the remaining ingredients.
Toss to coat and chill until ready to serve.
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