Keto Cauliflower Potato Salad

Keto Cauliflower Potato Salad
keto diet quiz

This Keto Cauliflower Potato Salad is low in carbs, full of flavor, and easy to make. It’s a grain-free and nut-free side dish that includes a hearty helping of cauliflower, bites of bacon and cheese, and a dash of hot sauce for some additional heat and flavor.

angled shot of a bowl of cauliflower potato salad atop a marble kitchen counter.

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Cheesy cauliflower salad

Free from gluten, grains, nuts, and refined sugar, this loaded cauliflower salad is flavorful, satisfying, and can be prepped and in the refrigerator to chill in only 35 minutes.

Topped off with hot sauce and paprika, this dish is served chilled, so you can make it ahead of time during weekend meal prep for a perfect grab-and-go meal. Or, make it in advance to bring as a dish-to-pass for work parties and family gatherings.

angled shot of a plate of cauliflower potato salad atop a marble kitchen counter.

Loaded cauliflower salad FAQs

Below includes answers to commonly asked questions about this recipe.

Are there any ingredient substitution options?

  • Bacon: Turkey bacon or pancetta can be substituted for pork bacon.
  • Avocado Oil: You can substitute olive oil at a 1:1 ratio for avocado oil.
  • Minced Garlic: Garlic powder can be used in place of minced garlic. I would suggest using ½ tsp garlic powder to substitute for the 1 tsp of minced garlic that the original recipe calls for.
  • Sour Cream: Full-fat plain Greek yogurt can be substituted for sour cream at a 1:1 ratio.
  • Mayonnaise: Sour cream or full-fat plain Greek yogurt can be used in place of the mayo at a 1:1 ratio. Substituting either of these for mayo will make the recipe egg-free.
  • Shredded Extra Sharp Cheddar Cheese: Use any shredded cheese you have on hand. Colby-Jack or regular Cheddar would work well.
  • Chopped Green Onions: Chives, spring onions, or scallions can be used in place of green onion in this dish. You can also choose to altogether omit.
  • Hot Sauce: You can omit the hot sauce from this dish if you don’t have any on hand, or if you don’t care for it.

How to make this recipe egg-free?

Instead of mayo, which contains eggs, substitute in sour cream or full-fat plain Greek yogurt. Note that this ingredient change will affect the final nutritional content, including carb content, of the dish.

How many net carbs per serving?

Per serving, this cauliflower salad recipe contains 4.7 grams of net carbs. The serving size is ½ cup and the recipe, as written, yields 6 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

What diets is this recipe compliant with?

  • Keto
  • Low-Carb
  • Nut-Free
  • Gluten-Free
  • Grain-Free
  • Coconut-Free
  • Egg-Free
  • Refined-Sugar Free

How should this recipe be stored after preparing?

  • Refrigerator Storage: Store in an airtight container in the refrigerator for up to 3 days.

How to make this cheesy cauliflower salad recipe 

In a large skillet over medium heat, cook bacon until crisp.

Overhead shot of bacon in skillet on marble board

Transfer cooked bacon to a paper towel-lined plate to de-grease. Once cool, crumble bacon and set aside.

Overhead shot of crumbled bacon in bowl on marble board

In a mixing bowl, stir together cauliflower florets, avocado oil, minced garlic, pepper, and salt.

Stainless steel bowl with unmixed cauliflower florets, avocado oil, and spices

Pour cauliflower onto the prepared baking sheet and bake until lightly golden, about 15-20 minutes. Remove from oven and allow cauliflower to cool completely.

Overhead shot of baked cauliflower florets on foil-lined baking sheet after being baked

In a mixing bowl, stir together cooled baked cauliflower, sour cream, and mayonnaise.

Overhead shot of stainless steel mixing bowl with unmixed cooked cauliflower, sour cream, and mayo

Add crumbled bacon, shredded cheddar, ¼ cup chopped green onions, hot sauce, and ⅛ tsp paprika.

loaded cauliflower ingredients in stainless steel mixing bowl with crumbled bacon, shredded cheddar, green onions, hot sauce, and paprika separated

Fold the ingredients above and chill in refrigerator for at least 2 hours prior to serving.

Overhead shot of loaded cauliflower ingredients mixed together in stainless steel bowl

Garnish with remaining chopped green onions and paprika. Serve chilled and enjoy!

over head image of 3 bowls of cauliflower potato salad atop a marble kitchen table.

Other keto cauliflower dishes

If you love low-carb cauliflower recipes, you’ll love these other recipes:

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overhead image of a plate of cauliflower potato salad atop a marble kitchen counter

Keto Cauliflower Potato Salad


  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours, 35 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

This Keto Cauliflower Potato Salad is low in carbs, full of flavor, and easy to make. It’s a grain-free and nut-free side dish that includes a hearty helping of cauliflower, bites of bacon and cheese, and a dash of hot sauce for some additional heat and flavor.


Ingredients

  • 5 slices bacon
  • 1 medium head cauliflower (~20 oz), chopped into small florets
  • 2 tbsp (30mL) avocado oil
  • 1 tsp minced garlic
  • ⅛ tsp black pepper
  • ⅛ tsp salt
  • ½ cup (120g) sour cream 
  • ¼ cup (60g) mayonnaise or, for egg-free, omit and use additional 1/4 cup sour cream
  • 1 cup (4 oz) shredded extra sharp cheddar cheese
  • ⅓ cup finely chopped green onions (~3 green onions/~30g), divided
  • 2 tsp (10mL) hot sauce
  • ¼ tsp paprika, divided

Instructions

  1. Preheat oven to 400 degrees and line baking sheet with parchment paper.
  2. In a mixing bowl, stir together cauliflower florets, avocado oil, minced garlic, pepper, and salt. Pour cauliflower onto prepared baking sheet and bake until lightly golden, about 15-20 minutes.
  3. While cauliflower bakes, in a large skillet over medium heat, cook bacon until crisp. Transfer cooked bacon to a paper towel-lined plate to de-grease. Once cool, crumble bacon. Set aside.
  4. Once done baking, remove cauliflower from oven and allow to cool completely.
  5. In a mixing bowl, stir together cooled baked cauliflower, sour cream, and mayonnaise. Fold in crumbled bacon, shredded cheddar cheese, ¼ cup chopped green onions, hot sauce, and ⅛ tsp paprika. Chill in refrigerator for at least 2 hours prior to serving.
  6. Garnish with remaining chopped green onions and paprika. Serve chilled and enjoy!

Recipe Notes:

Bacon Substitution: Turkey bacon or pancetta can be substituted for pork bacon.

Avocado Oil Substitution: You can substitute olive oil at a 1:1 ratio for avocado oil.

Minced Garlic Substitution: Garlic powder can be used in place of minced garlic. I would suggest using ½ tsp garlic powder to substitute for the 1 tsp of minced garlic that the original recipe calls for.

Sour Cream Substitution: Full-fat plain Greek yogurt can be substituted for sour cream at a 1:1 ratio.

Mayonnaise Substitution: Sour cream or full-fat plain Greek yogurt can be used in place of the mayo at a 1:1 ratio. Substituting either of these for mayo will make the recipe egg-free.

Shredded Extra Sharp Cheddar Cheese Substitution: Use any shredded cheese you have on hand. Colby-Jack or regular Cheddar would work well.

Chopped Green Onions Substitution: Chives, spring onions, or scallions can be used in place of green onion in this dish. You can also choose to altogether omit.

Hot Sauce Substitution: You can omit the hot sauce from this dish if you don’t have any on hand, or if you don’t care for it.

How To Make This Recipe Egg-Free: Instead of mayo, which contains eggs, substitute in sour cream or full-fat plain Greek yogurt. Note that this ingredient change will affect the final nutritional content, including carb content, of the dish.

Net Carbs: Per serving, this cauliflower salad recipe contains 4.7 grams of net carbs. The serving size is ½ cup and the recipe, as written, yields 6 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Store prepared salad in an airtight container in the refrigerator for up to 3 days.

Keywords: keto caulfilower potato salad, cauliflower salad keto, cheesy cauflilower salad

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Sara Nelson
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