Swap lightly roasted cauliflower for the potatoes makes the base for this delicious keto cauliflower “potato” salad.
I have to thank my significant other for the inspiration and creation of this keto cauliflower “potato” salad. During the long, holiday weekend, when everyone barbecues and eats delicious food, he was craving some red potato salad. He didn’t even say anything, he just figured we could make it with cauliflower instead of potatoes and make it keto, so he went to the store and came back with all the ingredients that he needed.
I’m not going to lie, I was really impressed that he thought of using cauliflower, and that he did this all without saying anything. His recipe turned out amazing. It tastes just like our red potato salad but without the red potatoes.
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The trick is in how the cauliflower is prepared. Cauliflower is super versatile and of course it’s been a low carb substitute for potatoes for quite some time now. Seriously, you can do almost anything with cauliflower. I mean Gigi Eats even made ice cream with it!
Roasting the cauliflower lightly makes it perfect and most potato-like for this keto cauliflower “potato” salad. You definitely don’t want it to be too crunchy like raw cauliflower, but you don’t want the cauliflower to be mushy either.
You might be a little surprised at one of the ingredients in this keto cauliflower “potato” salad. Radishes! Yep, radishes. We use them as a substitute for celery. The radishes add a bit of crunch and they really absorb the flavor from the herbs and mustard.
Other low carb recipes you will love-
- Roasted Chicken and Bacon Jalapeño Poppers
- Low Carb Air Fried Buffalo Cauliflower
- Hatch Chile Cream Cheese Dip
- Quick and Easy Low Carb Buffalo Chicken Dip
- Preheat oven to 375F. Cut the cauliflower into bite size cubes and toss with avocado oil and sea salt to season.
- Line two baking sheets with a silicone mat or parchment paper and spread out the cauliflower. Bake in oven for 30 minutes, or until tender, but still firm, stirring the cauliflower half way through baking.
- Once the cauliflower is lightly roasted, remove from heat and let cool.
- In a bowl, combine the rest of the ingredients to make a sauce. Toss with cooled cauliflower.
- Refrigerate to let flavors combine and serve cold.
Possible substitutes and Additions
Olive oil in place of avocado oil
Celery instead of radishes
Chopped up hard boiled eggs
Apple cider vinegar or red wine vinegar for the white wine vinegar
Chopped dill pickles
- REDMOND Real Sea Salt
- Chosen Foods 100% Pure Avocado Oil 1 L
- Sir Kensington's Avocado Oil Mayonnaise
- Beaver Deli Mustard
- Lucini Pinot Grigio Italian Wine Vinegar
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Serving Size:1 cup
Amount Per Serving: Calories: 211 Total Fat: 20g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 10mg Sodium: 454mg Carbohydrates: 6g Fiber: 3g Sugar: 3g Protein: 3g