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Ultimate Keto BLT Cauliflower Salad

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A refreshing low carb salad that combines roasted tomatoes, crispy bacon, and creamy dressing with tender cauliflower.

Ingredients

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  • 1 lb chopped cauliflower (1 large head)
  • 8 slices bacon (chopped)
  • 1 pint grape tomatoes (halved)
  • Olive oil for drizzling
  • 2 leeks (sliced in half and sliced into half-moons)
  • 2 tbsp dill pickle relish
  • 1/2 cup keto mayonnaise
  • 2 tbsp mustard
  • 4 green onions (whites and greens sliced)
  • Pink salt
  • Cracked black pepper

Instructions

  1. Prepare the cauliflower: Add chopped cauliflower to a pot, cover with salted water, and bring to a boil. Cook for about 7 minutes until tender.
  2. Drain and cool: Drain well and spread the cauliflower on a baking sheet to cool completely.
  3. Preheat the oven: Preheat your oven to 375°F (190°C).
  4. Roast the tomatoes: Place halved tomatoes on a baking sheet, drizzle with olive oil, toss, and spread evenly. Sprinkle with salt and roast for 20–30 minutes until softened.
  5. Cool the tomatoes: Remove tomatoes from the oven and let them cool.
  6. Fry the bacon: Cook chopped bacon in a skillet over medium heat until crispy. Transfer to paper towels and reserve 2 tablespoons of bacon fat.
  7. Clean the leeks: Place sliced leeks in cold water, separate layers, and remove grit. Lift out and drain.
  8. Sauté the leeks: Cook leeks in reserved bacon fat over medium heat until soft and translucent. Let cool.
  9. Make the dressing: In a large bowl, combine pickle relish, mustard, mayonnaise, salt, and pepper.
  10. Combine the ingredients: Add cauliflower, green onions, bacon, leeks, and roasted tomatoes to the dressing and mix well.
  11. Toss the salad: Toss everything together until coated and adjust seasoning with salt and pepper before serving.

Notes

This salad can be served with grilled chicken or fish and is best enjoyed within 2-3 days when stored in the refrigerator.

Nutrition

Find it online: https://thestationrecipes.com/keto-blt-cauliflower-salad-low-carb-side/

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