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Keto Cauliflower “Potato” Salad

Cauliflower "potato" salad with radishes in a green bowl.

Swap lightly roasted cauliflower for the potatoes makes the base for this delicious keto cauliflower “potato” salad.

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.

Swap lightly roasted cauliflower for the potatoes makes the base for this delicious keto cauliflower "potato" salad.

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.

raw cauliflower

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!

Lightly roasted cauliflower

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.

chopped onion, radishes, dill and green onions

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.

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Keto Cauliflower "Potato" Salad

Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes
Total Time: 1 hour

Ingredients

Instructions

  1. Preheat oven to 375F. Cut the cauliflower into bite size cubes and toss with avocado oil and sea salt to season.
  2. 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.
  3. Once the cauliflower is lightly roasted, remove from heat and let cool.
  4. In a bowl, combine the rest of the ingredients to make a sauce. Toss with cooled cauliflower.
  5. Refrigerate to let flavors combine and serve cold.

Notes

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

Parsley

Paprika

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Nutrition Information:
Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 211Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 10mgSodium: 454mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 3g

Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Swap lightly roasted cauliflower for the potatoes makes the base for this delicious keto cauliflower "potato" salad. #ketorecipes #lowcarbrecipes #ketopotatosalad #cauliflowersalad #
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Claire

Monday 30th of December 2019

Hi, this looks delicious! but I don’t like avocado. What would you suggest in place of the avocado oil?

jessa

Tuesday 31st of December 2019

Avocado oil doesn't taste like avocado, but you can use olive oil instead.

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