When trying to keep mostly keto – side dishes can become a little hum-drum. Especially at potlucks and backyard BBQs – where you probably have rather limited choices. I really prefer to enjoy my entire meal, not just the main entree. So I started thinking about some of my favorite side dishes and settled on potato salad. Now, you can make potato salad closer to keto, as I did with my Warm Potato Salad, but you will still have a little much in the carb column. That’s where Cauliflower Salad comes into play! You get that great flavor and the parboiled cauliflower gives a very similar texture to any potato salad.
To prepare the cauliflower you want to make sure you do two things – cut them into bite-sized pieces before putting them into boiling water and do not overcook it! If you let it get all the way to fork-tender, it will not hold up for very long. But if you don’t cook it quite enough it will just be raw cauliflower covered in dressing – not exactly what we are going for here.
The dressing is made with Greek Yogurt instead of mayo – which I love! It is a simple dressing that you could use for lots of different things. The red pepper flakes give it a little kick and a little more depth than your typical dressing. You will want to make sure that your bacon is cooked to just crispy and not burnt. If you have too much char it will give the salad an odd color that isn’t all that appealing.
Now Let’s Get Cookin’!
- 2 heads Cauliflower cut into florets
- 2 Garlic Cloves minced
- ½ Red Onion sliced
- 1 lb Bacon cut into small pieces
- 3 Scallions chopped
- 1 cup Greek Yogurt
- 1 tbsp Fresh Dill chopped
- 2 Garlic Cloves minced
- 1 tbsp Lemon Juice
- 1 tsp Black Pepper
- 1 tsp Red Pepper Flakes
- Prepare all of the ingredients.
- In a large pot, add cauliflower and garlic. Cover with water and put on medium-high heat. Bring just to a boil and cook for 7 additional minutes. Drain and transfer to bowl.
- In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Let cool.
- Combine dressing ingredients. Add to bowl with cauliflower along with cooled bacon, onions and scallions. Toss to coat and serve right away. Or cover and place in fridge for up to 6 hours.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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