This Hawaiian keto cauliflower salad recipe is delicious smoked, or oven roasted, and is the perfect side for any meaty main.
Hey gang, long time no chat!
After shattering my ankle and breaking my heel in 3 places back in August my life has been pretty crazy.
And by crazy I mean no semblance of the life I was used to.
I couldn’t walk so I had to use a knee scooter to get around my teeny house, which was a challenge in itself.
Let’s just say I got really good and backing up and maneuvering around small spaces. Either that or I would just do laps to get myself into the correct position.
It was a work out lemme tell ya!
The dogs got in on the game and loved leaving their toys laying in my traffic lane. It was like having to go through an obstacle course any time I left the bedroom!
Because I had my accident during prime BBQ/Grilling season I was bummed that I couldn’t get my rear out on the back deck to throw down some tasty grub for the fam and all of you.
It really had me down for quite some time.
But, our weather has been pretty mild this winter so far and, if there is no snow or rain, this girl wants to get some grilling/smoking on.
I, of course, had to tag in my partner since I couldn’t get down the stairs to use our Traeger, but I didn’t really mind because I was super excited about this recipe.
This is an adaptation of Traegers Hawaiian Smoked Macaroni Salad.
Y’all know I am eating Keto know right? Yup, and for the most part I really love it. I thought it would be hard but it really isn’t.
The one thing that IS hard is coming up with sides, especially for grilling, that aren’t carbalicious.
Macaroni salad, potato salad…..ya those are our traditional go-to dishes, right?
And believe you me this girl loves her some pasta salad!!
So I was determined to come up with something the whole family would like to stand in for our beloved macaroni salad.
Let me backtrack just a bit and let you know that, before I started keto, I was not a huge cauliflower fan. I figured it would be something I would have to just deal with, but not love.
I could not have been any more wrong!
I have learned to love that lumpy veg more than I ever thought I could.
And it was perfect for this recipe. It soaks up that nice smoky flavor like a sponge YUM!!
Pair that smokiness with the sweetness and tang from the other veggies and that creamy sauce and you have a heavenly side dish that is perfect for anyone, even non-keto peeps!
I like to leave my florets a bit on the chunky side but, when my daughter in law makes this she chops them a bit smaller. That is especially good if you are oven roasting the cauliflower VS smoking. You get way more of that lovely caramelization magic that happens when it is roasting away in the oven.
You can choose to just make it that way, or add a bit of liquid smoke to the sauce to give it that made outdoors taste.
Either way, it is fire and Y’all need to make it ASAP!
Yield: 4 to 6 servings
Keto Smoked Hawaiian Cauliflower Salad
This keto friendly cauliflower salad is delicious smoked, or oven roasted, and the perfect side for any meaty main!
prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
ingredients:
- 1 large (3-pound) head of cauliflower, cut into florets
- 1/2 cup red onion, diced
- 1 red bell pepper, diced
- 1 cup zero carb mayo
- 3 tablespoons white wine vinegar
- 2 tablespoons Swerve sugar substitute
- Kosher salt
- Fresh cracked black pepper
- Liquid smoke *See Notes
instructions
For the Smoked Cauliflower on a Traeger Pellet Grill:
- When ready to cook, start the grill on smoke with the lid open until the fire is established (about 4 to 5 minutes).
- Set the temperature on 180 degrees F and preheat with the lid closed for 10 to 15 minutes.
- Place the cauliflower florets directly on the grill grates, or on a metal mesh grill pan on the grill, and smoke for 1 hour.
- Remove the cauliflower carefully and place on a baking sheet.
For Oven Roasting the Cauliflower:
- Preheat Oven to 400 degrees F.
- Toss the cauliflower with 1/4 cup of olive oil and spread the florets on a large baking sheet. Roast until golden and tender, about 20 to 25 minutes, or until golden brown.
To Make the Salad:
- In a large bowl combine the remaining ingredients, taste and adjust seasoning as needed. Add the cauliflower and stir to combine.
Created using The Recipes Generator
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