Cauliflower potato salad sounds a bit like calling a cat a dog, right? But trust me, this dish is a revelation—like discovering your favorite book has a secret sequel. It’s creamy, tangy, and just the right kind of crunchy—perfect for those days when carbs seem like the enemy (or when you just want to try something new). Plus, cauliflower’s been having its moment, hasn’t it?
Steps
- Preheat your oven to 400°F and prepare two baking sheets with parchment paper. Arrange the bacon strips on one sheet and the cauliflower florets on the other. Drizzle oil over the cauliflower, season with salt and pepper, and toss to coat evenly.
- Bake the bacon for 17-19 minutes until crisp and the cauliflower for 25-30 minutes until it softens and begins to brown. Once done, remove from the oven and let the bacon drain on paper towels while you prepare the rest of the salad.
- In a large mixing bowl, combine the chopped hardboiled eggs, celery, scallions, pickles, and pickle juice. Add the mayo, dijon mustard, and garlic powder, then mix in the roasted cauliflower and crumbled bacon. Gently toss everything together to combine.
- Serve the salad immediately at room temperature, or cover and refrigerate for about 20 minutes before serving. For a finishing touch, garnish with extra sliced scallions or fresh dill if desired.
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 tablespoon olive oil or avocado oil
- Sea salt and black pepper, to taste
- 5 slices nitrate-free bacon
- 4 large eggs, hardboiled, cooled, and chopped
- 2 celery stalks, chopped
- 2 scallions, white and green parts, thinly sliced
- 1 large dill pickle, chopped
- 2 tablespoons dill pickle juice
- 1/2 cup homemade mayo (or store-bought paleo mayo)
- 3 tablespoons dijon mustard
- 1/2 teaspoon garlic powder
- Fresh dill, for garnish (optional)
Nutritional Values
Calories: 1824kcal | Carbohydrates: 40g | Protein: 56g | Fat: 160g | Saturated Fat: 40g | Trans Fat: N/A | Cholesterol: 864mg | Sodium: 2864mg | Potassium: 2400mg | Fiber: 16g | Sugar: 16g | Vitamin A: 1504IU | Vitamin C: 280mg | Calcium: 304mg | Iron: 8mg
FAQ
- What can I use as a substitute for potatoes in a low-carb potato salad?
- In this recipe, roasted cauliflower takes the place of potatoes to provide a low-carb alternative while maintaining the texture and flavor profile of a traditional potato salad.
- Can I use store-bought mayonnaise instead of homemade for the dressing?
- Yes, you can use store-bought paleo-friendly mayo if you prefer. However, homemade mayonnaise tends to offer a richer flavor, which can enhance the overall taste of the salad.
- How should I prepare the cauliflower for this salad?
- The cauliflower should be cut into florets, drizzled with olive or avocado oil, and seasoned with sea salt and pepper before roasting in the oven at 400°F until it is softened and starts to brown.
- What is the best method to hardboil eggs for this recipe?
- Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil, then turn off the heat, cover with a lid, and let them sit for 16-18 minutes. Afterward, drain and cool them in cold water before peeling.
- Can this salad be made in advance?
- Yes, you can prepare the salad ahead of time. It’s best to refrigerate it for about 20 minutes before serving to enhance the flavors, but it can also be served immediately at room temperature if preferred.
Tips
- To enhance the flavor, consider using homemade mayonnaise for the dressing instead of store-bought. It may require a bit more effort, but the taste is worth it.
- When roasting the cauliflower, ensure it is evenly coated with oil, salt, and pepper before baking. This helps achieve a nice golden-brown color and adds extra flavor to the salad.
- Allow the cooked bacon to cool on paper towels after removing it from the oven. This will help absorb excess grease and keep the bacon crispy when added to the salad.
- For the best texture and flavor, let the salad chill in the refrigerator for about 20 minutes before serving. This will allow the flavors to meld together beautifully.
Equipment
- Baking Sheets – If you don’t already have them, you might need to purchase baking sheets to roast the cauliflower and bacon.
- Parchment Paper – Useful for lining baking sheets to prevent sticking and make cleanup easier.
- Large Mixing Bowl – If you don’t have a suitably large bowl for combining all the salad ingredients.
- Saucepan with Lid – Needed for hardboiling eggs if you don’t already own one with a matching lid.
