This Low-Carb Bacon Cauliflower Salad makes a great side for a summer picnic. This recipe is suitable for low-carb, LC/HF, ketogenic, gluten-free, dairy-free, Paleo and Banting Diets.
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This Low-Carb Bacon Cauliflower Salad has a creamy dressing with hints of garlic and dill. A bit of grainy mustard adds character and a touch of white balsamic vinegar adds some sass. This dressing surrounds tender bits of cauliflower, flavorful red onion, and slices of green onion. The whole thing is topped off with smoky, salty bacon. Watch out, potato salad, there’s a new side in town!
Summer is on its way and it’s time for picnics and easy, outdoor dining. This recipe fits the bill, as it’s simple to make and makes a great side for anything grilled. It’s also perfect to take to “bring a dish” gatherings. For example, this will be my pick for the for the family reunion this year. I love that I can make it ahead and won’t need to worry about cooking at the last minute.
One of the ingredients in this recipe is Worcestershire sauce. I didn’t realize until recently that most Worcestershire sauce is not gluten-free. I don’t use it often, but I do like the flavor adds. Fortunately, there are gluten-free brands of Worcestershire sauce available. For example, I found this one
on Amazon. Some of my readers are sensitive to gluten and some are not. I just wanted to point out this source of hidden gluten, because I write this blog for all of you and I don’t want anyone having a reaction because they didn’t know about it.
I use a steamer
in this recipe to steam the cauliflower. My steamer is one of the most used items in my kitchen. If you don’t have one, there are inexpensive steaming baskets that open up like a flower to fit a variety of pot sizes available at almost any grocery store. I find these a bit cumbersome, however, when it comes to removing the vegetables from the pot.
You could also steam the cauliflower by adding an inch or so of water to a regular pot, then placing the cauliflower directly in the water, covering the pot, and allowing the cauliflower to steam. The idea is to keep the majority of the cauliflower out of the water so that the nutrients remain in the cauliflower instead of being thrown down the drain with the water. Be careful not to burn the cauliflower or boil the pot dry if using this method.
This salad has quickly become a family favorite. I can’t wait to take it to our next pot-luck dinner to share with others. I hope this recipe makes your summer picnics even more special. Enjoy!
-Annissa
This Low-Carb Bacon Cauliflower Salad makes a great side for a summer picnic. This recipe is suitable for low-carb, LC/HF, ketogenic, gluten-free, dairy-free, Paleo and Banting Diets.
Low-Carb Bacon Cauliflower Salad
Ingredients
- 1 pound cauliflower (about 1 head) cut into small florets
- sea salt
- 4 slices bacon cut in half lengthwise, then sliced in 1/2" slices
- 1/2 cup mayonnaise
- 2 teaspoons whole grain dijon mustard
- 1 teaspoon Worcestershire sauce Be sure to use gluten-free if necessary.
- 1 Tablespoon white balsamic vinegar
- 1 clove garlic crushed
- 2 ounces red onion (about 1/4 medium) minced
- 2 green onions sliced
- 1 Tablespoon fresh dill finely chopped
Instructions
Prepare a steamer by putting 1-2 inches of water in the bottom of the pot. Place pot over high heat and bring the water to a boil. Turn heat to medium low to maintain a simmer. Place cauliflower florets in the steamer basket, sprinkle with sea salt, cover, and place over the simmering water. Steam until tender, about 10-12 minutes. Remove basket from the simmering water, uncover, and place over a bowl to allow cauliflower to drain as it cools.
While cauliflower is steaming, place a paper towel on a plate and set aside. Preheat a medium skillet over medium-high heat. Add bacon pieces and cook, stirring occasionally, until bacon is cooked through and crisp. Remove bacon bits to prepared plate and allow to drain and cool.
In a large bowl mix mayonnaise, mustard, Worcestershire sauce, white balsamic vinegar, and garlic. Stir until smooth. Stir in the red onion, green onion and dill.
Stir the cooled cauliflower and bacon bits into the dressing. Taste and adjust seasoning. Depending on the mayonnaise you use, you may or may not need to add a pinch of salt.
Cover and refrigerate. While this salad can be eaten immediately, it is best if refrigerated a few hours or even overnight to allow the flavors to "mingle".
Recipe Notes
Serving size: 1/8th of recipe or about 3 ounces.
Per Serving:
Calories: 137
Fat (g): 12
Carbs (g): 6
Fiber (g): 2
Protein (g): 3
Net carbs (g): 4
