BLT Cauliflower Salad
This BLT Cauliflower Salad recipe is the perfect low carb and keto-friendly replacement for traditional potato salad. It is the perfect side dish for SO many low carb mains and a favorite of my keto and non-keto friends and family!
Ingredients
- 1 lb chopped cauliflower (1 large head)
- 8 slices bacon chopped
- 1 pint grape tomatoes halved
- olive oil for drizzling
- 2 leeks sliced in half and sliced into half-moons
- 2 tbsp dill pickle relish
- 1/2 cup keto mayonnaise
- 2 tbsp mustard
- 4 green onions whites and greens sliced
- pink salt
- cracked black pepper
Instructions
- Place the chopped cauliflower in a pot and cover it with salted water. Bring the water to a boil and boil until tender, about 7 minutes.
- Drain the cauliflower and spread out on a baking sheet to cool.
- Meanwhile, heat the oven to 375 degrees F.
- Place the halved tomatoes on a baking sheet. Drizzle with a bit of olive oil and toss them. Lay them out in an even layer. Sprinkle with salt. Cook for 20 to 30 minutes, or until the tomatoes begin to slump.
- Remove from the oven and allow to cool.
- Cook the bacon in a large skillet over medium heat until crisp. Place the cooked bacon on a paper towel to drain, and reserve 2 tablespoons of the fat to cook the leeks in.
- Place your sliced leeks into a large bowl filled with cold water, stirring them with your hand to separate the leaves and get the grit out. Use a slotted spoon, remove the leeks, shaking off the excess water.
- Heat the bacon fat over medium heat and cook the leeks until they are translucent and tender. Set aside to cool.
- In a large bowl, mix the pickle relish, mustard, mayonnaise, salt, and pepper. Set aside.
- Mix the cauliflower with the green onions, crumbled bacon, leeks, and roasted tomatoes. Add to the sauce.
- Combine well and salt and pepper to taste.
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
Calories: 219kcalCarbohydrates: 7gProtein: 4gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 20mgSodium: 325mgPotassium: 252mgFiber: 1gSugar: 3gVitamin A: 950IUVitamin C: 12mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!