Yes, Quick Cauliflower "Potato" Salad that's keto friendly and I'm not even a big fan of cauliflower.
It takes some dressing up, but even I love this keto friendly take on an old comfort food favorite.
This quick cauliflower "potato" salad is an easy weekday addition to your keto office food routine or a great go-to for a dinner side dish.
A low carb "potato salad" is easy
Don't you just love effortless meals? I sure do, and this side dish is no exception.
After you hard-boil your eggs, it's smooth sailing. Just chop the eggs and mix in all of the other ingredients.
This recipe is inspired by Spicy Southern Kitchen's take on potato salad, except we tone it down a bit with the carbs.
How do I make oven-boiled eggs?
Admittedly, boiling eggs is not my forte, so I just plop them in a muffin tin for 30 minutes at 350º F.
They'll come out perfectly every time with no fuss.
If you're curious, check out this video tutorial on baking "hard boiled" eggs:
What can I serve cauliflower potato salad with?
How can I spice up my cauliflower salad?
Easy. Just add in a bit of Tony's creole seasoning, hot sauce or some Sriracha for that extra kick.
If you like this keto cauliflower "potato" salad, you'll love:
Quick Cauliflower Potato Salad (Keto)
- Gather your ingredients and preheat oven to 350º F. Bake eggs in a muffin tin for 30 minutes to make "hard boiled" oven eggs. Meanwhile, microwave cauliflower rice per directions on bag.
- Remove eggs after 30 minutes and allow to cool. Remove shells and chop.
- In a large mixing bowl, combine all ingredients (except parsley garnish) and cool in the refrigerator for 30 minutes to an hour.