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This fabulous German Cauliflower Salad is our keto-friendly interpretation of the classic German potato salad. It is the perfect low-carb summer side dish idea for picnics and BBQs and will satisfy your cravings without weighing you down with carbs. Gluten-free too!
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🥗Indulge in Flavor Minus the Carbs with this German Cauliflower Salad😋
This year I have been focused on coming up with new summer side dishes that bring maximum flavor while also having minimal carbs. Sometimes that can be a hard ask, but when I saw my friend Jenni from The Pastry Chef Online's recipe for German Potato Salad I knew it was a recipe that I had to tackle ASAP! You see, the Mister loves potato salad, and German potato salad is at the top of his list.
I am sure many of you understand how difficult it can be to live a low-carb lifestyle while living with and cooking for a non-keto family. It can be a challenge daily to make meals that are delicious not only for yourself but also to please the palates of picky carb-loving peeps! Add to that the fact that I live with someone I nicknamed The Complainer long ago. My man is picky and vocal about it! Talk about the stress-inducing tasks!! It can drive you mad sometimes!
But I do love a challenge, about as much as I love bringing y'all delicious keto recipes that you can make for your carb-loving families knowing that everyone from the strictest keto to the biggest carboholic will enjoy them. That is a task that I truly enjoy!
I tossed about the idea of using turnip in place of the potato used in the classic salad, but I opted for cauliflower to keep this as low-carb as possible. If you are not a big fan of cauliflower you are more than welcome to substitute chopped turnips, just make sure to use small to medium turnips for maximum sweetness and tenderness, and of course, adjust the carb count too.
Either way, I really think you are going to absolutely devour this German Cauliflower Salad and keep it on a regular rotation as a summer side for all of your picnic and BBQ menus.
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘German Cauliflower Salad Ingredients
These are the ingredients necessary to make German Cauliflower Salad.
- Cauliflower - Pick a large head that is firm and tightly closed. The cauliflower should be very pale, with no dark spots and no areas of softness, that's the start of spoilage.
- Red Onion - Red onion gives a sweet but spicy bite that this salad needs. Grab the prechopped onion to save yourself some prep time.
- Flat-Leaf Parsley - This ingredient adds a freshness to balance out the other flavors in the salad, don't skip it.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪German Cauliflower Salad Instructions
This is a basic breakdown of the steps involved in making German Cauliflower Salad. You will find the full directions in the recipe card at the bottom of the post.
Boil the the cauliflower in salted water until tender, about 5-7 minutes depending on size.
Cook the chopped bacon over medium heat until crisp.
In the same skillet saute the onion until soft and then add the mustard, garlic, the rest of the apple cider vinegar, and season with salt and pepper.
Add the onion mixture to the cooked cauliflower and the fresh parsley.
Helpful Hint: 💡: For a perfectly tender cauliflower texture, be careful not to overcook it. Start checking for doneness around the 5-minute mark by piercing the cauliflower with a fork. It should be tender but still have a slight bite, ensuring it holds up well in the salad without becoming mushy.
SUBSTITUTIONS
- Cauliflower - you can use chopped turnips, rutabaga, or daikon radish in place of the cauliflower, just make sure to adjust the nutritional information.
- Dijon mustard - you can also use whole-grain mustard if you prefer it.
- Red onion - if you prefer a milder onion flavor you can use sweet onions or chopped green onions in the place of the red..
🍽Equipment
This is the equipment you will need to make German Cauliflower Salad.
Storage
Store any leftover German Cauliflower Salad in an airtight container in the refrigerator. It will keep well for up to 3-4 days. For the best flavor, allow the salad to come to room temperature before serving. If needed, refresh the salad with a little extra apple cider vinegar and a sprinkle of fresh parsley before enjoying.
💭Top tip
To enhance the flavor of the salad, prepare it a few hours in advance and let it sit in the refrigerator. This allows the cauliflower to absorb the tangy vinaigrette and meld with the smoky bacon and aromatic herbs, making every bite even more delicious!
FAQ about German Cauliflower Salad
This salad is versatile and can be served warm, at room temperature, or chilled. Serving it warm or at room temperature brings out the flavors more vividly, while chilling it makes it a refreshing side dish for warmer days.
Yes, you can use frozen cauliflower. Thaw it completely and pat it dry before cooking. Keep in mind that frozen cauliflower might cook faster, so adjust the cooking time accordingly.
Absolutely! German Cauliflower Salad can be made a day in advance. In fact, letting it sit overnight in the refrigerator allows the flavors to meld together beautifully. Just be sure to store it in an airtight container and give it a good toss before serving.
Related Recipes
Looking for other recipes like this? Try these:
- Deviled Egg Cauliflower Salad
- BLT Cauliflower Salad
- Keto Smoked Hawaiian Cauliflower Salad
- Mediterranean Cauliflower Salad
- Cauliflower and Bacon Salad with Mustard Herb Vinaigrette
- Loaded Cauliflower Salad
Pairing with German Cauliflower Salad
These are my favorite dishes to serve with this recipe:
- Grilled Chicken with White BBQ Sauce
- Deluxe Cheeseburger Kabobs
- Grilled Pork Chops with Peach Bourbon Mustard Sauce
- Broccoli Pesto and Cheese Stuffed Grilled Pork Tenderloin
- Sweet and Spicy Grilled Chicken Thighs
- Perfect Grilled Ribeye
German Cauliflower Salad
Ingredients
- 1 large head cauliflower chopped into bite-sized pieces
- 8 slices bacon
- 6 tbsp apple cider vinegar divided
- 1/4 cup reserved bacon fat strained
- 1/2 cup chopped red onion
- 1 1/2 tbsp Dijon mustard
- 1 tsp garlic paste or minced garlic
- 1/2 tsp pink salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
- 1/4 cup flat leaf parsley roughly chopped
Instructions
- Bring a large pot of salted water to a boil.
- Add the cauliflower and cook until tender, about 5-7 minutes.
- While the cauliflower is cooking, chop the bacon into 1/2-inch pieces and cook over medium heat until crisp.
- Use a slotted spoon to remove the bacon to a paper towel-lined plate to drain. Strain the bacon fat in the pan and reserve 1/4 cup.
- Drain the cauliflower and return it to the pot.
- Drizzle 3 tablespoons of apple cider vinegar over the cauliflower and put a lid on to allow it to steam and absorb the vinegar, about 5 minutes.
- In the same skillet you cooked the bacon in, reheat the 1/4 cup bacon fat over medium heat until hot.
- Stir in the onion and cook for 2 minutes, stirring constantly.
- Add the mustard, garlic, the rest of the apple cider vinegar, and season with salt and pepper. Cook for 2 more minutes.
- Remove the lid from the cauliflower and pour the dressing over it.
- Gently toss with a rubber spatula to coat the cauliflower with the dressing. Allow it to sit for 2 minutes.
- Stir in the chopped parsley and reserved bacon.
- Serve immediately or let cool to room temperature and then serve.
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
Food Safely
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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