My first attempt at making Loaded Cauliflower Salad was a huge success. HUGE! We were planning to grill some brats and I wanted a side dish reminiscent of potato salad – low carb’ed of course. I read through a few of the highly rated cauli-salad recipes I had bookmarked, but a few of my favorite ingredients were missing. With what I had available, I started to wing-it! Bacon, sweet peppers, green onions — everything was going into this sucker. I also wanted to add a little kick to compliment the bold brat flavors, so I thew in a few splashes of Tabasco! The result is the yummy recipe you see below.
I knew it was great when I was making it, but letting it sit for a couple of hours made it heavenly. When dinner was served, my tenacious teen turned up his nose at my latest cauli-concoction. My marvelous mother, being supportive, put a scoop on her plate saying said she’d give it a try. My awesome significant other is always game to try new low carb adventures (really… he’s awesome!). Mom took one bite and proclaimed it to be “delicious,” and then served herself some more. Significant Other took a bite and seconded her vote. Now I took a bite and OMG it was amazing!!! Silly son had to see what all the fuss was about, so he tried a bite – then added a full serving to his plate as well! I swear. It’s that good!
At that moment I decided that this was potluck worthy. I truly believed that of my high-carb friends would enjoy this dish and couldn’t wait for the next party to bring some for them to taste.
Enjoy!
[Update 5/25/18] Since creating this recipe nearly 2 years ago, I’ve taken it to many pool parties, picnics, and potlucks. I’m thrilled to report that this Loaded Cauliflower Salad recipe has pleased EVERY one of my high carb friends. Rave reviews all around! Several have specifically requested it for subsequent events.
Loaded Cauliflower Salad
Ingredients
- 1 head cauliflower
- 4 slices bacon
- 1 stock celery
- 2 stocks green onion
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 4 ounces shredded cheddar cheese
- 4-6 dashes Tabasco
- 1/2 tsp kosher salt
- 1 tsp ground black pepper
Instructions
- Rinse all veggies and pat dry.
- Cut away and discard the cauliflower leaves and stem. Cut remaining cauliflower into 1-2 inch pieces, place in a microwave safe dish, and microwave on high for 4 minutes. Stir and check to see if it's done. Stir and continue to microwave at increments of 2 minutes, testing for readiness. Cauliflower is ready when pieces are tender on the outside with a firm middle. Place cooked cauliflower in a colander and refrigerate uncovered to cool and drain.
- Place uncooked bacon onto two paper towels on a microwave safe, cover with one or two paper towels, and microwave on high for 3 minutes. Rotate and microwave again for 2-3 minutes until nearly crisp. Set aside to cool.
- Cut away and discard roots from green onions. Cut and dice onion stalks into small pieces. I like to slice crosswise into no larger than 1/4", then slice the white sections in half to make half circles. Place in a large bowl.
- Chop celery into small pieces no larger than 1/2" x 1/4" - go ahead and chop the leaves if your stock has them. They mix well in this recipe. Add to the large bowl with the onions.
- Chop cooled bacon into 1/2" pieces and add to large bowl with celery and onions.
- Add cooled cauliflower to the large bowl with other ingredients. It may not be completely cooled - that's ok.
- Add mayo, sour cream, and cheddar cheese to the large bowl. Stir gentle to combine all ingredients.
- Sprinkle salt, pepper, and Tabasco over the salad. Stir gently but thoroughly to combine evenly.
- You can serve this immediately (see notes below), but it's better when refrigerated for an hour or two - overnight is better!
Notes
- Bunless Brats
- Bunless Burgers
- Saffron Chicken Kabobs
- The Best BBQ Chicken