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Keto Cauliflower Salad

Keto cauliflower salad that tastes like potato salad using steamed cauliflower florets, crisp bacon, and chopped hard-boiled eggs in a creamy Dijon dressing. Chilling firms up the flavors so every bite feels hearty and low-carb.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

cauliflower
  • 2 cauliflower large heads, cut into small florets
bacon
  • 6 slice bacon cooked and crumbled
hard-boiled eggs
  • 4 hard-boiled eggs chopped
celery
  • 0.5 cup celery diced
red onion
  • 0.25 cup red onion finely diced
mayonnaise
  • 1 cup mayonnaise
Dijon mustard
  • 2 tbsp Dijon mustard
white vinegar
  • 1 tbsp white vinegar
salt and pepper
  • 0.25 tsp salt to taste
  • 0.125 tsp black pepper to taste
chives
  • 1 fresh chives for garnish

Equipment

  • 1 stock pot with steamer insert

Method
 

Steam and cool the cauliflower
  1. Steam the cauliflower florets at 212°F (100°C) for 8-10 minutes until just tender, not mushy. Visual cue: the florets should pierce easily but still hold their shape.
  2. Drain well and spread in a single layer to cool completely. Visual cue: the cauliflower should be room-temperature before mixing.
Make the potato-salad style filling
  1. Combine the cooled cauliflower, bacon, chopped hard-boiled eggs, diced celery, and finely diced red onion in a large bowl. Visual cue: the mixture will look chunky and colorful.
  2. Mix mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth. Visual cue: the dressing should look creamy and evenly tinted.
  3. Pour the dressing over the cauliflower mixture and toss gently until everything is coated. Visual cue: glossy creamy dressing should lightly cling to the florets and eggs.
Chill and serve
  1. Refrigerate for 1 hour before serving to let the flavors meld. Visual cue: the salad looks slightly thicker and more cohesive.
  2. Garnish with fresh chives right before serving. Visual cue: bright green flecks across the top.

Notes

For best texture, cool the steamed cauliflower completely so it doesn’t water down the creamy dressing. Store covered in the refrigerator for 3-4 days; the salad can be frozen up to 1 month, but mayonnaise-based texture may soften after thawing. Dietary swap: use plain full-fat Greek yogurt in place of half the mayonnaise for a slightly tangier, lower-carb option.