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BLT Cauliflower Salad

BLT Cauliflower Salad


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  • Author: Lily Clarke
  • Total Time: 55 minutes
  • Yield: Serves 6

Description

Indulge in the vibrant flavors of this BLT Cauliflower Salad, a refreshing twist on the classic favorite that’s both low-carb and keto-friendly. This salad combines tender cauliflower with crispy chicken bacon, roasted tomatoes, and tangy dill pickle relish for a delightful medley of textures and tastes. Perfect for potlucks, picnics, or simply as a light meal, it’s sure to please both keto enthusiasts and casual eaters alike. With minimal prep time and easy-to-follow steps, you can quickly whip up this crowd-pleaser. Serve it chilled or at room temperature as a versatile side dish that pairs beautifully with grilled meats or stand-alone as a satisfying lunch option.


Ingredients

Scale
  • 1 lb chopped cauliflower
  • 8 slices chicken bacon
  • 1 pint grape tomatoes
  • 2 tbsp dill pickle relish
  • ½ cup keto mayonnaise
  • 2 tbsp mustard
  • 2 leeks

Instructions

  1. Boil chopped cauliflower in salted water for about 7 minutes until tender. Drain and cool on a baking sheet.
  2. Preheat oven to 375°F (190°C). Roast halved tomatoes drizzled with olive oil and salt for 20–30 minutes.
  3. Cook chicken bacon in a skillet until crispy; drain on paper towels, reserving some fat.
  4. Sauté leeks in reserved fat until translucent; set aside to cool.
  5. In a bowl, mix dill pickle relish, mayo, mustard, salt, and pepper.
  6. Combine cooled cauliflower with green onions, chicken bacon, leeks, and tomatoes. Mix with dressing.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Boiling/Roasting/Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 210
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 20mg