Loaded Cauliflower Salad (Low Carb)
Introduction
Loaded Cauliflower Salad is a fantastic low-carb twist on the classic loaded potato salad. It has all the delicious flavors of bacon, cheese, and creamy dressing, but with a healthier, low-carb base—cauliflower! This dish is perfect for keto dieters, those looking to cut back on carbs, or anyone who enjoys a flavorful, satisfying side dish. It’s so tasty that even those who aren’t on a low-carb diet will love it!
Why Make This Recipe
- Low Carb Alternative – Get the creamy, cheesy, bacon-packed goodness without the extra carbs.
- Packed with Flavor – Bacon, cheddar cheese, and a tangy dressing make this salad incredibly delicious.
- Great for Meal Prep – Make it ahead of time and enjoy it chilled for a refreshing and easy side dish.
- Perfect for Gatherings – Whether it’s a BBQ, picnic, or potluck, this salad is always a crowd-pleaser.
How to Make Loaded Cauliflower Salad
The process is simple—roast the cauliflower to bring out its natural flavor, mix it with fresh veggies, cheese, and bacon, and toss everything in a creamy, tangy dressing. Let it chill to blend the flavors, and you’ve got a delicious, nutritious side dish ready to serve!
Ingredients
Salad:
- 1 head cauliflower
- 1 tablespoon olive oil
- Salt & pepper to taste
- 1/2 cup sliced radishes
- 1/2 cup diced celery
- 1/2 cup shredded sharp cheddar cheese
- 2 green onions, sliced
- 4 slices bacon, cooked and crumbled
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons sweet relish
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt & pepper to taste
Directions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Cauliflower: Cut the florets off the thick center stalk of the cauliflower and chop them into bite-sized pieces.
- Roast: Place the cauliflower on a parchment-lined baking sheet. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes or until tender-crisp. Let cool completely.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, sweet relish, Dijon mustard, apple cider vinegar, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, combine the cooled cauliflower, radishes, celery, cheese, green onions, and bacon.
- Mix and Chill: Pour the dressing over the mixture and toss to combine. Refrigerate for at least 2 hours before serving to let the flavors meld together.
How to Serve Loaded Cauliflower Salad
This salad is best served chilled. It pairs wonderfully with grilled meats like chicken, steak, or burgers. You can also enjoy it as a light lunch on its own or as a side for a low-carb meal. Garnish with extra green onions or a sprinkle of paprika for added presentation.
How to Store Loaded Cauliflower Salad
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended, as the texture of the cauliflower and dressing may change.
Tips to Make Loaded Cauliflower Salad
- Roast for Flavor: Roasting the cauliflower enhances its natural sweetness and adds depth to the salad.
- Don’t Overcook: Keep the cauliflower slightly crisp to prevent a mushy texture.
- Let it Chill: Allowing the salad to sit in the fridge helps the flavors meld together beautifully.
Variation
- Spicy Version: Add diced jalapeños or a pinch of cayenne pepper for heat.
- Dairy-Free: Swap out the cheese for a dairy-free alternative and use a dairy-free mayo and sour cream.
- Extra Crunch: Add toasted almonds or sunflower seeds for extra texture.
FAQs
1. How long does Loaded Cauliflower Salad last?
It stays fresh in the fridge for up to 3 days in an airtight container.
2. Can I substitute an ingredient in Loaded Cauliflower Salad?
Yes! You can swap radishes for bell peppers, use Greek yogurt instead of sour cream, or add other crunchy veggies like cucumbers.
3. What can I serve with Loaded Cauliflower Salad?
It pairs well with grilled chicken, steak, or fish. It’s also a great addition to any BBQ spread or picnic menu.
Enjoy your flavorful, low-carb Loaded Cauliflower Salad!
Loaded Cauliflower Salad (Low Carb)
Ingredients
- 1 head cauliflower
- 1 tablespoon olive oil
- Salt & pepper to taste
- 1/2 cup sliced radishes
- 1/2 cup diced celery
- 1/2 cup shredded sharp cheddar cheese
- 2 green onions, sliced
- 4 slices bacon, cooked and crumbled
- Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons sweet relish
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the florets off the thick center stalk of the cauliflower and chop them into bite-sized pieces.
- Place the cauliflower on a parchment-lined baking sheet. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes or until tender-crisp. Let cool completely.
- In a small bowl, whisk together mayonnaise, sour cream, sweet relish, Dijon mustard, apple cider vinegar, salt, and pepper.
- In a large mixing bowl, combine the cooled cauliflower, radishes, celery, cheese, green onions, and bacon.
- Pour the dressing over the mixture and toss to combine.
- Refrigerate for at least 2 hours before serving to let the flavors meld together.
Notes
For the best texture, roast the cauliflower until just tender and let it cool completely before mixing. Letting the salad chill in the fridge enhances the flavor. Swap Greek yogurt for sour cream for a lighter option.
