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Low-Carb Bacon Cauliflower Salad

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.
Course Side Dish
Cuisine American, low-carb
Prep Time 20 minutes
Servings 8

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

  1. 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.

  2. 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.

  3. 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.

  4. 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. 

  5. 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