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Keto Cauliflower Salad (Creamy, Crisp, and Built for Real Low-Carb Eating)
Isla Marie

Keto Cauliflower Salad

A creamy, low-carb salad made with tender cauliflower, a balanced mayo-based dressing, and crisp add-ins. Structured, satisfying, and designed to hold up well for meal prep.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 medium head cauliflower cut into bite-size florets
  • ¾ cup full-fat mayonnaise
  • 1 tablespoon Dijon or yellow mustard
  • 1 tablespoon apple cider vinegar or lemon juice
  • ½ cup celery finely chopped
  • ¼ cup red onion finely diced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup cooked bacon chopped (optional)
  • ½ cup shredded cheddar cheese optional
  • Fresh herbs chopped (optional)

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Step 1. Cook the Cauliflower
  1. Bring a pot of salted water to a boil. Add cauliflower florets and cook for 4–5 minutes until just fork-tender. Drain immediately and spread out to cool completely.
Step 2. Make the Dressing
  1. In a large bowl, whisk together mayonnaise, mustard, vinegar or lemon juice, salt, and black pepper until smooth.
Step 3. Add Crunchy Ingredients
  1. Stir celery and red onion into the dressing until evenly mixed.
Step 4. Combine with Cauliflower
  1. Add cooled cauliflower to the bowl and gently fold until fully coated.
Step 5. Add Optional Mix-Ins
  1. Fold in bacon, cheese, and herbs if using. Taste and adjust seasoning.
Step 6. Chill Before Serving
  1. Cover and refrigerate for at least 30 minutes to allow flavors to develop.

Video

Notes

  • Cauliflower must be fully cooled before mixing to avoid watery dressing.
  • Do not overcook cauliflower or it will break down when stirred.
  • Bacon and cheese are optional but add richness and salt.
  • Salad thickens slightly when chilled; stir before serving.