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 minutes mins
Cook Time15 minutes mins
Total Time23 minutes mins
Course: Side Dish
Cuisine: Australian
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 6 people
Calories: 268.23kcal
- 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
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.
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!
Serving: 1serve | Calories: 268.23kcal | Carbohydrates: 5.24g | Protein: 9.03g | Fat: 23.98g | Saturated Fat: 12.31g | Cholesterol: 127.24mg | Sodium: 313mg | Potassium: 302.91mg | Fiber: 1.42g | Sugar: 2.15g | Vitamin A: 796.6IU | Vitamin C: 33.05mg | Calcium: 120.12mg | Iron: 0.73mg | Magnesium: 18.95mg | Net Carbs: 4g