Name: Keto Cauliflower Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 cups cauliflower florets (about 1/2 medium head); 2 tablespoons olive oil; 1 ripe avocado; 3 hard boiled eggs (peeled); 2 green onions (chopped); 1/4 cup mayonnaise; 2 tablespoon Dijon mustard; 2 tablespoons lemon juice; 1 teaspoon celery salt; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chopped chives to serve (optional)

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Gluten Free Nut Free Low Carb Vegetarian Paleo Keto

This hearty keto cauliflower potato salad is another recipe with cauliflower impersonating a potato for a low carb dish. Pack full of flavour, it makes a pretty good substitute as a keto potato salad.

Cooked cauliflower, hard boiled eggs and avocado are slathered in a creamy mayonnaise dressing for a delicious summer side salad. It’s hearty enough to enjoy a bowl by itself for lunch or bring as a keto side dish for a BBQ.

cauliflower salad on a plate with tomatoes and eggs

How to cook cauliflower for keto potato salad

Just as potatoes need to be cooked for a potato salad, the cauliflower needs to be cooked for this recipe. The cauliflower can be steamed, lightly boiled or roasted. For this recipe, the cauliflower was air fried for extra flavour.

What goes well with keto cauliflower salad?

This keto vegetarian salad can be brought along to any BBQ or gathering as a side dish and will go with anything. Serve it with other salads for a great salad selection. As a side dish to a vegetarian main course, try it with a crustless zucchini quiche, asparagus frittata or asparagus goat's cheese tart.

Recipe Tips

Cut the cauliflower florets as uniform as you can to ensure even cooking.

Store the salad in the fridge before serving for the flavours to develop.

Best served the same day, because of the avocado. It will go brown if left overnight. If you want to make this ahead omit the avocados until you are ready to serve.

More low carb vegetarian salads to try

Hemp Hearts Tabbouleh

Palm Hearts Avocado Salad

Bean Sprout Salad in Spicy Peanut Dressing

Warm Cauliflower Salad

Grilled Fennel with Halloumi Salad

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Keto Cauliflower Potato Salad

Roasted cauliflower with avocados, hard boiled eggs, greenonions in a creamy mustard mayonnaise dressing makes a tasty low carb mockpotato salad

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Salad

Cuisine Vegetarian

Servings servings

Calories 174 kcal

Ingredients

3 cups cauliflower florets about ½ medium head
2 tablespoons olive oil
1 ripe avocado
3 hard boiled eggs peeled
2 green onions chopped

Dressing

¼ cup mayonnaise
2 tablespoon Dijon mustard
2 tablespoons lemon juice
1 teaspoon celery salt
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped chives to serve optional

Instructions

Preheat the air fryer to 190C/390F degrees.
Toss the cauliflower florets in the oil and season with salt and pepper.
Place the cauliflower in the air fryer basket and cook for 12-15 minutes until golden.
Remove the cauliflower from the air fryer and allow to cool for 5 minutes.
In a small bowl mix the dressing ingredients together.
Chop or slice the hard boiled eggs.
In a medium bowl place the cauliflower, avocado, spring onions and hard boiled egg pieces.
Pour the dressing over the cauliflower mixture and gently mix until everything is covered.
Place in the fridge for 1 hour to chill and for the flavours to develop.
Before serving, remove the skin and stone from the avocado. Cut into chunks.
Add the avocado to the salad and mix.
Serve with chopped chives.

Notes

Makes 6 servings at 3g net carbs per serving.

How do we calculate the nutrition info?

These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

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