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Keto Cauliflower Salad

Keto cauliflower salad with a potato-salad feel—steamed cauliflower, bacon, and chopped hard-boiled eggs tossed in a creamy Dijon dressing. Chill for 1 hour so the florets soak up the flavor and stay tender, not mushy.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower potato salad base
  • 2 large heads cauliflower
  • 6 slices bacon cooked and crumbled
  • 4 hard-boiled eggs chopped
  • 0.5 cup celery diced
  • 0.25 cup red onion finely diced
Creamy Dijon dressing
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white vinegar
  • 1 salt to taste
  • 1 black pepper to taste
  • 1 fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Steam and cool the cauliflower
  1. Steam the cauliflower florets for 8-10 minutes until just tender, not mushy. You should be able to pierce a floret easily with a fork while it still holds its shape.
  2. Drain the cauliflower well and let it cool completely. Spread it out so steam escapes and the salad doesn’t get watery.
Build the salad
  1. Combine the cauliflower, bacon, eggs, celery, and onion in a large mixing bowl. Toss just until everything is evenly distributed.
  2. Mix mayonnaise, Dijon mustard, white vinegar, salt, and pepper in a separate bowl until smooth. The dressing should look thick and creamy.
  3. Pour the dressing over the cauliflower mixture and toss gently. Stop tossing once the florets are coated to keep them tender.
Chill and serve
  1. Refrigerate the salad for 1 hour before serving. It should look set and more flavorful after chilling.
  2. Garnish with fresh chives right before serving. Add a light sprinkle for color and freshness.

Notes

For best texture, cool the steamed cauliflower completely before mixing—warm cauliflower can make the dressing loosen. Store covered in the refrigerator up to 4 days; freezing is not recommended because the cauliflower becomes watery when thawed. To make it dairy-free, use a mayo that’s made without dairy ingredients (check labels) while keeping the rest the same.