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This cauliflower salad with mustard herb vinaigrette and bacon is easy to make, light and bright, and chock full of fresh herbs. It is low carb, gluten-free, and perfect for the dairy-free crowd too!
Are you looking for more low carb and keto salad recipes? Give this Asian Rainbow Noodle Salad or this Spicy Peanut Cucumber Noodle Salad a try!
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MORE KETO & LOW CARB SALAD RECIPES
Low Carb Mexican Street Corn Salad | Loaded Broccoli Salad
I had a whirlwind month last month.
I spent 4 days at the International Food Bloggers Conference in Juneau Alaska, came home for 3 days, and then left for Cleveland Ohio for 3 days to go to the Certified Angus Beef® brand's Culinary Center with several of my favorite blogger friends.
I will be posting about all of that soon but, the first thing I wanted to do when I got home was put my low carb spin on an amazing potato salad we had at The Larder Delicatessen and Bakery
larder pic
They make their own vinegar there out of beer from local breweries and their potato salad was a vinegar-based salad with mustard seeds in it.
The tang, the zip, OhhEmmmGeee my tastebuds were in heaven!
I literally dreamt about that potato salad!!
So, as soon as I got home, I got into the kitchen and put the old thinking cap on.
With my Deviled Egg Cauliflower Salad being uber popular here on the blog, I knew y'all would welcome another low carb/keto yummy to make for summer BBQs and cook-outs.
I have to admit though, Kevin did give me "the look" when I said I was making something else with cauliflower.
My reaction?
Whatever dude, you will eat potatoes 55 kabillion ways!
I really think it is just the word.
Cauliflower.
It brings about a sort of knee-jerk "Ewwww" reaction out in some people.
Even though he has loved EVERY.SINGLE.DAMN.CAULIFLOWER.RECIPE.I.HAVE.MADE.
I still get the face.
Go figure!
INGREDIENTS NEEDED TO MAKE CAULIFLOWER AND BACON SALAD WITH MUSTARD HERB VINAIGRETTE
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
- mustard seeds
- sherry vinegar
- bacon
- cauliflower
- pink salt
- cracked black pepper
- Dijon mustard
- olive oil
- fresh herbs (parsley, tarragon, and chives)
HOW TO MAKE CAULIFLOWER AND BACON SALAD WITH MUSTARD HERB VINAIGRETTE
Please see the recipe card below for the complete recipe, including measurements and cooking time!
STEP 1
In a small bowl, soak mustard seeds in the sherry vinegar for 1 hour.
STEP 2
Meanwhile, cook bacon in a large skillet over medium heat until crisp and brown, stirring occasionally, for about 8 minutes. Using a slotted spoon, transfer bacon to paper towels; transfer bacon fat to a glass jar to save for later use, and store in the refrigerator.
STEP 3
Cover cauliflower with salted water in a large saucepan. Boil until cauliflower is just tender, 7 to 10 minutes. Drain and cool slightly.
STEP 4
Whisk salt, pepper, Dijon mustard, olive oil, and herbs, into the vinegar mixture.
STEP 5
Pour over warm cauliflower, add bacon, and toss to coat. Taste, adjusting salt and pepper if needed.
STEP 6
Serve at room temperature, or refrigerate for later use.
Frequently Asked Questions About Cauliflower and Bacon Salad with Mustard Herb Vinaigrette
Do I have to use bacon in this cauliflower salad recipe?
No, if you don't like bacon or want to make this salad vegan you can by all means leave the bacon out. I was just trying to recreate the salad I had in Ohio as close as possible.
This salad sounds really good but I am not a big fan of cauliflower, can I use something else?
Well, I could tell you that everyone that has tried this salad has loved it, even if they were super fond of cauliflower. But, if you really don't want to give this salad a try the way I made it I would say to give broccoli a try.
How long with this Cauliflower and Bacon Salad last in the refrigerator?
If you store the salad in an airtight container it should last in the fridge for up to 5 days.
Last Thought About This Cauliflower and Bacon Salad with Mustard Herb Vinaigrette
For those of you that embrace the loveliness and versatility of cauliflower, let's talk, shall we?
I have been loving the amazing weather that we have had here in Western Washington.
I know some of y'all have been really getting hit with the heat, and I feel for ya, I do!
Since I have acclimated to WA, anything over 80 has me running for the shade, or indoors for my air conditioner.
I know, I am a big baby, but when you are used to the weather being in the 60s, the bod just doesn't dig the uber-high temps!
We usually get a couple of weeks of the 90s to at the end of summer now and I dread those weeks!!
When it is in the "zone" here, it is 75 to 80 and I can't wait to get outside and fire up the BBQs
We got a Traeger last year and Kevin gave our offset charcoal grill/smoker to my son.
I was bummed, but we had fun learning how to make everything with it.
However, this year, I missed charcoal so much that I went out and got him a Weber with a rotisserie attachment for Father's Day.
That backfired.
Now he says that the Weber is HIS and I am not allowed to use it.
Territorial much?
That's OK, it has given me more time to work on yummies to go with all that grilled/BBQed goodness.
Things like this salad.
I already have quite a few low carb sides that work really well with BBQ, picnic, and party food. But this just needed to happen.
It really is easy to make. Just soak some mustard seeds, fry some bacon (you could even use the packaged cooked bacon if you want), and chop some veggies and your cauliflower. Boil, whisk, mix, BOOM!
Deliciousness!!
MORE KETO AND LOW CARB SIDE DISH RECIPES
Cauliflower Salad with Mustard Herb Vinaigrette & Bacon
Ingredients
- 2 tbsp mustard seeds
- 1/3 cup sherry vinegar
- 6 slices thick cut bacon chopped
- 1 large (2 to 3 pound) cauliflower chopped
- pink salt
- cracked black pepper
- 2 tsp Dijon mustard
- 2/3 cup olive oil
- 1/2 cup fresh herbs (parsley, tarragon, and chives) chopped
Instructions
- In a small bowl, soak mustard seeds in the vinegar for 1 hour.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp and brown, stirring occasionally, about 8 minutes. Using a slotted spoon, transfer bacon to paper towels; transfer bacon fat to a glass jar to save for later use, store in the refrigerator.
- Cover cauliflower with salted water in a large saucepan. Boil until cauliflower is just tender, 7 to 10 minutes. Drain and cool slightly.
- Whisk salt, pepper, Dijon mustard, olive oil, and herbs, into vinegar mixture.
- Pour over warm cauliflower, add bacon, toss to coat.
- Taste and add salt and pepper if needed.
- Serve at room temperature, or refrigerate for later use.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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