Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 8
Enjoy summer all year round with this cauliflower salad recipe. Easily whip this salad up using fresh ingredients that are easy to find. For the perfect Keto side dish, serve a bowl of this flavorful, creamy, and delicious salad. Before serving, make sure to chill this salad in the fridge for about 30 minutes. I like to serve this salad, fresh but if you have any leftovers, you can keep them in a covered container and store them in the fridge for up to 4 days.
I love this salad recipe. It is straightforward and has all the flavors of the classic potato salad and more! This salad is the perfect creamy summer salad. Light, fresh, and very indulging!
Ingredients
2 ribs celery, sliced
3 large eggs
1 large head cauliflower, cut into bite-sized pieces
½ c. mayonnaise
6 slices of cooked bacon, chopped
2 medium green onions, white and light green parts only, chopped
2 tbsp Dijon mustard
¼ tsp paprika
1 tbsp lemon juice
Salt and pepper to taste
How to make Creamy Cauliflower Salad
Step 1: Bring 2 quarts of water to a boil in a large pot over medium-high heat. Into the boiling water, gently lower the eggs, and cook for about 12 minutes.
Step 2: In the meantime, fill a medium bowl with ice and water. Immediately transfer the eggs to the ice batch once cooked and allow them to sit for about 10 minutes. Then, peel the eggs and chop 2 of the eggs. Slice the other egg.
Step 3: Place the cauliflower florets in a different large pot. Fill the pot halfway with water. Bring to a coil and cook the florets for about 3 minutes until just fork tender. When done, drain the florets in a colander and allow them to cool.
Step 4: Place the chopped eggs, cauliflower, celery, bacon, and green onions in a large bowl. Mix well, then add the mayonnaise along with the Dijon, lemon juice, and paprika. Stir until combined and the cauliflower florets are evenly coated.
Step 5: To a serving bowl, transfer the salad and top with the sliced eggs. Serve and enjoy!
Nutrition Facts:
Amount Per Serving (1 serving about ¾ c.): Calories 238, Calories from Fat 180, Fat 20g31%, Carbohydrates 6.5g2%, Fiber 2.5g10%, Protein 7.5g15%
Ingredients
- 2 ribs celery, sliced
- 3 large eggs
- 1 large head cauliflower, cut into bite-sized pieces
- ½ c. mayonnaise
- 6 slices of cooked bacon, chopped
- 2 medium green onions, white and light green parts only, chopped
- 2 tbsp Dijon mustard
- ¼ tsp paprika
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
Step 1: Bring 2 quarts of water to a boil in a large pot over medium-high heat. Into the boiling water, gently lower the eggs, and cook for about 12 minutes.
Step 2: In the meantime, fill a medium bowl with ice and water. Immediately transfer the eggs to the ice batch once cooked and allow them to sit for about 10 minutes. Then, peel the eggs and chop 2 of the eggs. Slice the other egg.
Step 3: Place the cauliflower florets in a different large pot. Fill the pot halfway with water. Bring to a coil and cook the florets for about 3 minutes until just fork tender. When done, drain the florets in a colander and allow them to cool.
Step 4: Place the chopped eggs, cauliflower, celery, bacon, and green onions in a large bowl. Mix well, then add the mayonnaise along with the Dijon, lemon juice, and paprika. Stir until combined and the cauliflower florets are evenly coated.
Step 5: To a serving bowl, transfer the salad and top with the sliced eggs. Serve and enjoy!
