Creamy, crunchy, and loaded with flavor, this Loaded Cauliflower Salad (Low Carb) is a welcome twist on the classic potato salad—minus the carbs and heavy starch. If you love creamy dressings, crisp veggies, and salty bacon bites, this salad delivers all of that in every forkful. Fun fact: cauliflower was once considered a delicacy in Europe and was often served at royal tables—today it stars in humble, family-friendly dishes like this one.
This recipe is special because it’s incredibly simple, quick to pull together, and perfect for weeknight dinners, potlucks, or meal prep. It’s a great low-carb alternative to potato salads and pairs perfectly with grilled meats. If you’re curious to compare versions or want extra ideas, check out our low-carb Loaded Cauliflower Salad page for variations and serving inspiration. Get your oven on, your bacon crisped, and let’s make something everyone will love.
What is Loaded Cauliflower Salad (Low Carb)?
So why “loaded”? Think of all the best potato salad toppings—cheddar, bacon, pickles, and green onion—then swap in roasted cauliflower for the potatoes. Sound suspiciously delicious? It is. Who decided cauliflower would wear the “loaded” crown? Maybe a clever cook who wanted all the comforts of a classic salad without the carbs. After all, isn’t it true that “the way to a man’s heart is through his stomach.” Whether you’re low-carb by choice or want a lighter option, this salad mimics the familiar, comforting flavors and textures with a playful, healthy twist. Try it and see why it’s quickly earning nickname status at family tables.
Why You’ll Love This
This recipe is irresistible for three big reasons:
- Flavor-packed and textured: Roasted cauliflower brings a gentle nuttiness and slight caramelization, while the creamy dressing, sharp cheddar, crunchy radishes, and salty bacon create layers of flavor and texture in every bite.
- Cost-saving and flexible: Making it at home is cheaper than buying specialty low-carb salads and lets you control portions and quality. You can easily swap ingredients based on what’s on sale or in your fridge and still end up with a satisfying dish.
- Crowd-pleasing toppings: The bacon and cheddar give a comforting, indulgent feel while radishes and celery add a refreshing crunch—no single ingredient overwhelms the others.
If you like hearty veggie salads, you might also enjoy our broccoli cauliflower salad which uses similar flavors but a different vegetable mix. Ready to make it for dinner? You’ll be glad you did.
How to Make
Quick Overview
This salad is easy, delicious, and satisfying. Roast the cauliflower until tender-crisp for a nutty flavor, then cool and toss with a tangy, creamy dressing. Total hands-on time is short and the salad benefits from chilling so the flavors meld. Expect about 10 minutes prep, 15–20 minutes roasting, and at least 2 hours chilling.
Ingredients
1 head cauliflower, florets removed and chopped into bite-sized pieces
1 tablespoon olive oil
Salt & pepper to taste, divided (use about 1 teaspoon salt and 1/2 teaspoon black pepper to start)
1/2 cup sliced radishes (thinly sliced)
1/2 cup diced celery (small dice)
1/2 cup shredded sharp cheddar cheese (about 2 ounces)
2 green onions, sliced thin (white and green parts)
4 slices bacon, cooked until crisp and crumbled (about 1/2 cup crumbled)
1/2 cup mayonnaise (use full-fat for best flavor)
1/4 cup sour cream (room temperature helps whisk smoothly)
3 tablespoons sweet relish (drained if very wet)
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
Directions
- Preheat your oven to 425°F (220°C). Position a rack in the center so the cauliflower roasts evenly.
- Cut the florets off the thick center stalk of the cauliflower and chop them into bite-sized pieces. Try to keep pieces similar in size so they cook uniformly.
- Place the cauliflower on a parchment-lined baking sheet. Toss with olive oil, salt, and pepper so each floret is lightly coated. Spread in a single layer (don’t overcrowd) and bake for 15–20 minutes or until tender-crisp and slightly golden on the edges. Stir once halfway through for even browning. Let cool completely on the sheet or a cooling rack.
- In a small bowl, whisk together mayonnaise, sour cream, sweet relish, Dijon mustard, apple cider vinegar, salt, and pepper. Taste and adjust seasoning—you want a balance of tang and sweetness.
- In a large mixing bowl, combine the cooled cauliflower, radishes, celery, cheese, green onions, and bacon. Toss gently so you don’t break up the florets.
- Pour the dressing over the mixture and toss to combine. Make sure the dressing evenly coats the salad. Refrigerate for at least 2 hours before serving to let the flavors meld together. For best flavor, chill 4 hours or overnight.
What to Serve With
Serve this salad as a side or part of a larger low-carb meal. Great pairings include:
- Grilled chicken thighs or lemon-herb chicken breasts for a hearty main
- Seared salmon or baked white fish to keep things light and protein-rich
- A simple leafy green salad with vinaigrette for extra veggies
- Pickles or a tangy slaw for an extra acidic contrast
- Sparkling water with lemon or an iced tea to refresh the palate
Top Tips for Perfecting
- Roast until just tender: Overcooked cauliflower becomes mushy; aim for tender-crisp with golden edges.
- Cool completely before dressing: Warm cauliflower will make the dressing thin and the salad soggy.
- Bacon texture matters: Cook bacon until crisp and drain well—soft bacon won’t provide the same contrast.
- Swap-ins: Use Greek yogurt in place of sour cream for a tangier, lower-calorie option. Add chopped hard-boiled egg for extra protein.
- Adjust relish: If you prefer less sweetness, reduce sweet relish to 1–2 tablespoons and add more Dijon or a pinch of celery seed.
- Make ahead: The flavors improve after a few hours, but add the bacon right before serving if you want maximum crispness.
Storing and Reheating Tips
Refrigeration: Store in an airtight container for up to 3–4 days. Keep in mind the salad will soften over time as the dressing continues to mingle with the cauliflower.
Freezing: Not recommended. The creamy dressing and vegetables don’t freeze and reheat well—the texture becomes watery and grainy.
Best reheating: This salad is best served cold or at room temperature. If you prefer it slightly warm, briefly microwave single servings for 20–30 seconds, then stir and serve immediately. Add a sprinkle of fresh green onion or extra shredded cheddar before serving.
FAQs
Is this salad completely low carb?
Yes. Cauliflower is very low in carbs compared to potatoes, and the other ingredients—cheddar, bacon, mayo—are low-carb friendly. If counting net carbs, this salad fits well into most low-carb plans.
Can I use frozen cauliflower instead of fresh?
You can, but thaw and drain it thoroughly and pat dry before roasting to avoid excess moisture. Fresh is recommended for best texture.
Can I make the dressing lighter?
Yes. Swap equal parts Greek yogurt for the sour cream or use light mayonnaise to reduce calories, but the full-fat versions give the most satisfying flavor and mouthfeel.
How long should I roast the cauliflower?
Roast for 15–20 minutes at 425°F (220°C). Check at 15 minutes; you want tender-crisp florets with slight browning.
Can I omit the bacon for a vegetarian version?
Absolutely. For a vegetarian option, either leave it out or substitute with smoked tempeh crumbles or roasted sunflower seeds to keep the crunchy, savory element.
Conclusion
This Loaded Cauliflower Salad (Low Carb) is an easy, flavorful, and family-friendly swap for potato-based salads—creamy dressing, crisp veggies, and smoky bacon all combine for a satisfying dish that’s simple to make. It’s a great make-ahead option for gatherings and a smart, budget-friendly choice for weeknight meals. For another take or inspiration, you might compare notes with That Low Carb Life’s Loaded Cauliflower Salad to see how small tweaks change textures and flavors. Give this one a try, share it with friends, and enjoy the compliments.
Loaded Cauliflower Salad (Low Carb)
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Whisk
Ingredients
Vegetables
- 1 head Cauliflower Florets removed and chopped into bite-sized pieces
- 1 tablespoon Olive Oil
Seasoning
- 1 teaspoon Salt Use about 1 teaspoon salt and 1/2 teaspoon black pepper to start
- 1/2 teaspoon Black Pepper
Salad Ingredients
- 1/2 cup Radishes Thinly sliced
- 1/2 cup Celery Small dice
- 1/2 cup Sharp Cheddar Cheese Shredded (about 2 ounces)
- 2 pieces Green Onions Sliced thin (white and green parts)
- 4 slices Bacon Cooked until crisp and crumbled (about 1/2 cup crumbled)
Dressing Ingredients
- 1/2 cup Mayonnaise Use full-fat for best flavor
- 1/4 cup Sour Cream Room temperature helps whisk smoothly
- 3 tablespoons Sweet Relish Drained if very wet
- 1 teaspoon Dijon Mustard
- 1 tablespoon Apple Cider Vinegar
Instructions
- Preheat your oven to 425°F (220°C). Position a rack in the center so the cauliflower roasts evenly.
- Cut the florets off the thick center stalk of the cauliflower and chop them into bite-sized pieces. Try to keep pieces similar in size so they cook uniformly.
- Place the cauliflower on a parchment-lined baking sheet. Toss with olive oil, salt, and pepper so each floret is lightly coated. Spread in a single layer and bake for 15–20 minutes or until tender-crisp and slightly golden on the edges. Stir once halfway through for even browning. Let cool completely on the sheet or a cooling rack.
- In a small bowl, whisk together mayonnaise, sour cream, sweet relish, Dijon mustard, apple cider vinegar, salt, and pepper. Taste and adjust seasoning.
- In a large mixing bowl, combine the cooled cauliflower, radishes, celery, cheese, green onions, and bacon. Toss gently so you don’t break up the florets.
- Pour the dressing over the mixture and toss to combine. Refrigerate for at least 2 hours before serving to let the flavors meld together.