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
- 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
- Boil chopped cauliflower in salted water for about 7 minutes until tender. Drain and cool on a baking sheet.
- Preheat oven to 375°F (190°C). Roast halved tomatoes drizzled with olive oil and salt for 20–30 minutes.
- Cook chicken bacon in a skillet until crispy; drain on paper towels, reserving some fat.
- Sauté leeks in reserved fat until translucent; set aside to cool.
- In a bowl, mix dill pickle relish, mayo, mustard, salt, and pepper.
- 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