Low Carb Faux Tato Cauliflower Salad
Savor the irresistible flavors of this Low Carb Faux Tato Cauliflower Salad, a healthier twist on the classic potato salad that’s perfect for keto and low-carb lifestyles. Made with tender cauliflower florets as a stand-in for potatoes, this creamy salad features a tangy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar for a zesty kick. Loaded with crunchy celery, sweet red onion, and protein-packed hard-boiled eggs, it’s a deliciously satisfying side dish that’s both light and filling. Quick to prepare and bursting with flavor, this chilled cauliflower salad is an ideal choice for picnics, BBQs, or meal prep. Garnish with fresh parsley for a vibrant finish, and enjoy a guilt-free crowd-pleaser that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 3 stalks Celery
- 0.5 medium Red onion
- 3 Hard-boiled eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Cut the cauliflower into bite-sized florets and rinse thoroughly under cold water.
Bring a large pot of water to a boil and add a pinch of salt. Add the cauliflower florets to the boiling water and cook for 5-7 minutes, or until they are just fork-tender. Do not overcook.
Drain the cauliflower and immediately transfer it to an ice bath to stop the cooking process. Let it cool for 5 minutes, then drain again and pat dry with paper towels.
Dice the celery and red onion into small pieces, and roughly chop the hard-boiled eggs.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and garlic powder to create the dressing.
Add the cooled cauliflower, diced celery, red onion, and chopped hard-boiled eggs to the bowl with the dressing. Toss everything together gently until the cauliflower is evenly coated.
Taste the salad and adjust the seasoning as needed with additional salt or pepper.
Chill the cauliflower salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
Before serving, garnish with freshly chopped parsley, if desired.
Serve cold and enjoy this low-carb twist on a classic potato salad!
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 4352 mg | 189% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 19.5 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 296 mg | 23% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2918 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
