This keto cauliflower salad swaps potatoes for steamed cauliflower florets, then tossed with crispy bacon, cheddar, hard-boiled eggs and a creamy ranch dressing base. It's a satisfying low-carb side that delivers traditional potato salad flavour without the carbs.
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Steam cauliflower for 10-15 minutes. Alternatively, place into microwave-safe dish and add a couple of tablespoons of water. Cover with cling film and cook on high for 10-15 minutes, or until just tender. Allow to cool.
Combine remaining ingredients in a large bowl. Stir through cooled cauliflower. Serve
Pour 600g of water into mixing bowl and insert the steaming basket. Place cauliflower florets into basket. Steam 15 min/120°C/speed 2. Set aside to cool. Discard water.
Place the cream cheese, sour cream, and ranch dressing into mixing bowl. Mix 15 sec/speed 4. Scrape and repeat if needed. Pour cream mixture over cauliflower and stir through cheese, bacon, egg and chives. Serve.
Store in an airtight container in the fridge for up to 3 days; stir gently before serving as the dressing may separate slightly.
steaming basket or microwave-safe dish · mixing bowl
Yes. Prepare the cooled cauliflower and cream mixture separately, then combine 1–2 hours before serving to keep the salad from becoming too soft.
Steam for 10–15 minutes until the florets are just tender when pierced with a fork but still hold their shape; do not overcook or they'll become mushy.
Use Greek yogurt, thickened cream, or mayonnaise in equal amounts; Greek yogurt will make it tangier.
No; this recipe contains cream cheese, sour cream, cheddar cheese and ranch dressing. Substitute dairy-free alternatives if needed.
Yes. Double all ingredients and increase steaming time by 2–3 minutes if using a larger batch of cauliflower.
