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Keto Cauliflower Salad

Keto cauliflower salad with a potato-salad vibe—steamed cauliflower florets are tossed with bacon, eggs, and a creamy Dijon dressing. Chilling for an hour helps the flavors meld into a low-carb, diet-friendly side dish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower base
  • 1 cauliflower Use 2 large heads cut into small florets.
  • 6 slice bacon Cook until crisp and crumble.
  • 4 hard-boiled eggs Chop.
  • 0.5 cup celery Dice.
  • 0.25 cup red onion Finely dice.
Creamy Dijon dressing
  • 1 cup mayonnaise For the creamy potato-salad-style dressing.
  • 2 tbsp Dijon mustard
  • 1 tbsp white vinegar
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 1 fresh chives For garnish.

Equipment

  • 1 sheet pan

Method
 

Steam and cool the cauliflower
  1. Steam the cauliflower florets for 8-10 minutes until just tender, not mushy, keeping the lid on to trap steam. Spread the florets on a sheet pan and let them cool completely.
Mix the salad base
  1. Combine cooled cauliflower with crumbled bacon, chopped hard-boiled eggs, diced celery, and finely diced red onion in a mixing bowl. Toss until evenly distributed.
Make the Dijon creamy dressing
  1. Stir mayonnaise, Dijon mustard, white vinegar, salt, and black pepper in a bowl until smooth and well combined. Taste and adjust salt and pepper if needed.
Assemble and chill
  1. Pour the dressing over the cauliflower mixture and toss gently until every piece looks coated. Avoid overmixing to keep cauliflower from breaking down.
  2. Refrigerate the salad for 1 hour before serving so the flavors meld and the texture firms up. Keep covered while chilling.
  3. Garnish with fresh chives right before serving for a bright, fresh finish. Serve cold.

Notes

Pro tip: steam just until tender and cool completely—this prevents a watery salad and keeps the cauliflower from turning mushy. Refrigerate leftovers in a sealed container for up to 4 days; freezing is not recommended because mayo-based dressings can separate. For a dairy-free option, use a plant-based mayonnaise with a similar fat content to keep the creamy potato-salad texture.