Keto salad with cauliflower

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Cauliflower salad, prepared with low-carbohydrate ingredients, served as a side dish to grilled juicy meat. Doesn’t that sound appetizing? And we will definitely arouse your interest by telling you that the recipes we have prepared for you taste very close to the potato salad.

When we are in regime, however, we must find an alternative. That is why we offer you 3 variants of keto salad with cauliflower to prepare at home.

Keto salad with cauliflower and broccoli

Colorful and crunchy keto salad with cauliflower and broccoli. For additional pleasant taste we use bacon, aromatic gouda and fresh green onions. Serve the salad with a milk dressing for a perfect finish.

Necessary products:

  • 300 g of broccoli, cut into florets
  • 300 g cauliflower, cut into flowers
  • 12 pieces of bacon, cooked and chopped
  • 230 g gouda cheese (or yellow cheese), cut into small cubes
  • 1 stalk fresh onion, chopped (optional)

For the dressing:

  • 200 g of yogurt
  • 100 g of homemade keto mayonnaise
  • 2 tablespoons vinegar
  • 1 tbsp steviola powder
  • ¼ tsp salt
  • ½ tsp black pepper

Method of preparation:

  1. Mix the broccoli and cauliflower flowers in a large bowl, along with the bacon and gouda (or yellow cheese).
  2. Optionally add fresh onions, finely chopped.
  3. Prepare the dressing by mixing in a bowl the yoghurt with the homemade keto mayonnaise, vinegar and for a little sweetness add steviol powder.
  4. Season with salt and pepper for a more pronounced taste and leave in the fridge for a few minutes.
  5. Serve the low-carb salad with cauliflower and broccoli and season with the cooled milk dressing.
  6. Garnish with crispy bacon and enjoy.

Keto salad with cauliflower and bacon

The recipe for keto cauliflower salad tastes just like a traditional potato salad, if not even better, especially when we bake cauliflower.

Potato salad is one of the most common barbecue garnishes. That’s why we are proud to present this keto version of the cauliflower salad, which is very tasty.

Necessary products:

  • 650 g cauliflower
  • Salt and pepper to taste
  • 120 ml of water
  • 140 g of bacon
  • 120 g celery stalks
  • 2 tablespoons fresh onions

For the dressing:

  • 350 ml homemade keto mayonnaise
  • ¾ s. L. Dijon mustard
  • ¾ s.l. vinegar
  • Salt and pepper to taste

Method of preparation:

  1. Heat the grill over low heat.
  2. Cut the cauliflower into florets and spread them on two separate sheets of aluminum foil.
  3. Do not stack cauliflower flowers. Season with salt and pepper to taste.
  4. Lift the edges of the foil so that it lightly covers the cauliflower bites.
  5. Pour a glass of water over the cauliflower bites and wrap well so that the liquid does not run out.
  6. Bake on a preheated grill for 15-20 minutes or until done.
  7. Place the pieces of bacon on the grill and bake until crispy, then chop finely.
  8. Also chop the celery and fresh onion.
  9. Remove the cauliflower from the grill and carefully unroll it. Allow to cool completely, then pour it into a large bowl.
  10. Add the crispy bacon, celery and fresh onion.


  1. In a bowl, mix the homemade keto mayonnaise with the mustard and vinegar. Season with salt and pepper and stir.
  2. Pour the dressing over the low-carb cauliflower salad and stir.
  3. Garnish with crispy bacon and fresh green onions and serve.


  • You can cook the cauliflower by boiling it or steaming it for 15 minutes or until it softens.
  • Preheat oven to 200 degrees. Place the bacon in one layer on a sheet of baking paper and bake for about 10-15 minutes or until crispy.

Colorful keto salad with cauliflower

This keto and low carb salad with cauliflower is perfect for serving as a side dish to a barbecue.

The roasted peppers and cauliflower go perfectly with fresh cucumber and shredded cow’s cheese. Season with fresh herbs, olive oil and fresh lemon juice.

Preparation time: 15 minutes

Servings: 8

Nutritional composition in 1 serving: 3.8 g carbohydrates, 5 g fat, 2.1 g protein and 66 calories

Necessary products:

  • 3 peppers (red, green and yellow)
  • ½ Cauliflower head
  • 2 tablespoons extra virgin olive oil + more for flavoring
  • Salt and pepper to taste
  • 1 cucumber
  • Fresh basil and parsley, chopped
  • 1-2 tablespoons lemon juice
  • 50 g of cottage cheese, shredded

Method of preparation:

  1. Preheat oven to 200 degrees.
  2. Cut the peppers and cauliflower into small pieces. Put them in a bowl and season with olive oil, salt and pepper.
  3. Stir and spread the vegetables on a tray covered with parchment paper.
  4. Bake for 7-8 minutes or until soft, then remove the vegetables, allow to cool and transfer to the refrigerator.
  5. Cut the cucumber into cubes, saturate the fresh parsley and basil.
  6. Mix the herbs with the roasted and chilled vegetables.
  7. Season with olive oil, lemon juice and grated cow’s cheese.
  8. Mix the low-carb colorful salad with cauliflower, garnish with fresh herbs and serve.

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