made with Roasted Cauliflower
Summer time, time to sit back and unwind. Time for BBQ’s and picnics and who doesn’t love a creamy potato salad to go with all the delicious grilled burgers? I just kicked it up a notch and replaced the classic potato salad with a roasted cauliflower version and I actually think its better! Yes, I said it, this is better than a potato salad. Keto Fauxtato Salad is going to be your summer jam!
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So next time you are having a BBQ or picnic, you need to make this low carb version of a potato salad and roast up some cauliflower and be the hit of the party! Nobody will be missing those potatoes with this salad.
Here is how I made the Fauxtato Salad!
Keto Fauxtato Salad Ingredients:
- 1 full head of cauliflower
- 2 hard boiled eggs
- 1 medium onion
- 2 pickles
- 2 celery stalks
- 1/2 cup of sour cream
- 1/4 cup mayonaise
- 1 tbsp of yellow mustard
- 1 tbsp of apple cider vinegar
- 2 tbsp of fresh dill
- salt and pepper to taste
- Cut up the cauliflower into bite size pieces, toss in olive oil and S&P and roast in the oven at 425 for 40 minutes, tossing half way through
- Once out of the oven let cool, then toss in a bowl with 1 tbsp of apple cider vinegar
- Then Salt and Pepper to taste
- Chop a medium red onion and soak in a bowl of water for 10 minutes, this gives the onions a more mild taste
- Chop the 2 eggs, pickles and celery, add them to the cauliflower
- Add the mayo, sour cream and mustard
- Finally strain and add the onions
- Mix well and store in the fridge at least 1 hour before serving
- This salad tastes even better if kept in the fridge overnight and enjoyed the next day
Recipe serves about 12, 3 net carbs per serving.
How about some Keto Beaver Tails for dessert?