Cauliflower Salad

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This Cauliflower Salad is a cool, creamy, and crunchy twist on classic potato salad—without the carbs! Tender cauliflower florets are tossed with sharp cheddar, red onion, and a tangy-sweet dressing made with mayo, vinegar, and Dijon mustard. Finished with optional crispy bacon and fresh parsley, it’s the perfect low-carb side for barbecues, picnics, or everyday meals.

Why You’ll Love This Recipe

• Low-carb & keto-friendly

• Gluten-free and sugar-conscious

• Make-ahead friendly for parties and cookouts

• Loaded with flavor from cheddar, mustard, and bacon

• Perfect for high-protein meal plans or diabetic diets

Ingredients Breakdown

• 1 medium cauliflower – Broken into bite-sized florets; a low-carb alternative to potatoes.

• 1 cup shredded cheddar – Adds richness and sharp flavor.

• ½ cup chopped red onion – For color, crunch, and a mild bite.

• 1 cup mayonnaise – Creates the creamy base of the dressing.

• 2 tbsp vinegar – Adds brightness and balances the richness.

• 1 tbsp Dijon mustard – Gives the dressing a tangy kick.

• 1 tsp sugar – Just a touch to balance the acidity.

• Salt & pepper to taste – Enhances and rounds out the flavor.

• ½ cup crumbled bacon (optional) – Smoky, salty crunch if you choose to add it.

• ¼ cup chopped parsley (optional) – Freshens the dish and adds color.

Tips and Tricks

• Don’t overcook the cauliflower—it should be tender but still firm to hold up in the salad.

• Use full-fat mayo for best flavor and texture.

• Make ahead: This salad tastes even better after a few hours in the fridge.

• Add-ins: Try chopped pickles, celery, or hard-boiled eggs for added texture.

Variations and Customizations

• Keto Version: Omit the sugar or replace it with a keto-friendly sweetener.

• Vegetarian: Leave out the bacon or substitute with smoky roasted chickpeas.

• Spicy Kick: Add diced jalapeños or a dash of cayenne pepper.

Pairing Suggestions

This creamy cauliflower salad pairs perfectly with:

• Grilled chicken or steak

• Pulled pork sandwiches

• Roasted vegetables

• Summer BBQ spreads and potlucks

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Not recommended—mayonnaise-based dressings don’t freeze well.

• Meal Prep: Make a batch ahead and enjoy throughout the week for quick lunches.

Popular Questions

Can I use frozen cauliflower?

Yes, just thaw and lightly steam it until tender before using.

How do I make it dairy-free?

Skip the cheese or use a dairy-free alternative.

Is this recipe keto?

Yes! With just a few carbs per serving, it’s great for ketogenic meal plans.

Cauliflower Salad

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• Author: easysweetmeal
• Total Time: 20 minutes
• Yield: 6 servings 1x

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Description

A low-carb twist on potato salad! Crisp-tender cauliflower, cheddar, and red onion in a tangy-sweet dressing—topped with bacon for crunch

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Ingredients

Scale 1x2x3x

• 1 medium head cauliflower, chopped into small florets

• 1 cup shredded sharp cheddar cheese

• ½ cup finely chopped red onion

• 1 cup mayonnaise

• 2 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon sugar

• Salt and pepper, to taste

• ½ cup crumbled cooked bacon (optional)

• ¼ cup chopped fresh parsley (optional, for garnish)

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Instructions

1. Boil the Cauliflower

• Bring a large pot of water to a boil.

• Add cauliflower florets and cook for 3–4 minutes, until just tender.

• Drain and rinse with cold water to stop the cooking. Set aside to cool.

2. Make the Creamy Dressing

• In a large mixing bowl, whisk together mayonnaise, vinegar, Dijon mustard, sugar, salt, and pepper until smooth.

3. Toss and Combine

• Add the cooled cauliflower, shredded cheddar, and chopped red onion to the bowl.

• Gently toss everything together to evenly coat in the dressing.

4. Add Bacon and Garnish

• Fold in crumbled bacon (if using).

• Sprinkle chopped parsley over the top for a burst of color.

5. Chill and Serve

• Cover the salad and refrigerate for at least 1 hour to let the flavors meld.

• Serve cold, and enjoy!

Notes

• For the best flavor, make the salad several hours in advance.

• Be sure to pat the cauliflower dry after boiling to prevent a watery dressing.

• Adjust seasoning after chilling—flavors deepen as it rests.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: Boil + Chill
• Cuisine: American

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