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Loaded Cauliflower Salad with fresh vegetables and toppings
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Loaded Cauliflower Salad (Low Carb)

Creamy, crunchy, and loaded with flavor, this Loaded Cauliflower Salad is a low-carb twist on classic potato salad.
Prep Time10 minutes
Cook Time20 minutes
Total Time2 hours 10 minutes
Course: Salad
Cuisine: American
Keyword: Low Carb, Vegetarian
Servings: 4 servings
Calories: 250kcal

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.

Notes

For best flavor, chill 4 hours or overnight. Add the bacon right before serving for maximum crispness.

Nutrition

Calories: 250kcal | Carbohydrates: 10g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 50mg | Calcium: 200mg | Iron: 1mg