Keto Potato Salad with Cauliflower

bowl of cauliflower salad on a blue wood backdrop

5 from 60 votes!

Keto Potato Salad with Cauliflower

I must admit prior to changing to a keto diet I loved a little bit of potato salad. This is a fabulous low carb cauliflower salad recipe that will satisfy your old potato salad days.

Prep Time8

Cook Time15

Total Time23

Course: Side Dish

Cuisine: Australian

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: people

Calories: 268.23kcal

Author: Megan Ellam

Ingredients

400 g cauliflower cut into florets
100 g cream cheese softened
½ cup sour cream or thickened cream
½ cup Ranch Dressing click link for recipe
2 tablespoons pickled jalapeños chopped
½ cup shredded cheddar cheese
4 slices streaky bacon sliced and cooked until crispy
2 hard boiled eggs diced
2 tablespoons fresh chives finely sliced

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Steam cauliflower for 10-15 minutes. Alternatively, place into microwave-safe dish and add a couple of tablespoons of water. Cover with cling film and cook on high for 10-15 minutes, or until just tender. Allow to cool.
Combine remaining ingredients in a large bowl. Stir through cooled cauliflower. Serve

THERMAL METHOD

Pour 600g of water into mixing bowl and insert the steaming basket. Place cauliflower florets into basket. Steam 15 min/120°C/speed 2. Set aside to cool. Discard water.
Place the cream cheese, sour cream, ranch dressing and jalapeños into mixing bowl. Mix 15 sec/speed 4. Scrape and repeat if needed. Pour cream mixture over cauliflower and stir through cheese, bacon, egg and chives. Serve.

Notes

To serve hot
Preheat oven to 180℃. Place potato salad into a medium baking dish.

Cover in extra cheese and bake 20-25 minutes or until warm through and cheese has melted.
Keto Potato Salad can be kept in the fridge for up to 3 days or frozen for up to 1 month.
Serve on top of a pie or lasagna for a delicious topper!

Nutrition