Bacon Cauliflower Salad is a keto-friendly salad that’s simple to make and is a great side for a cookout or lunch. Full of hard-boiled eggs, red onion, shredded cheddar cheese, plus lots of cauliflower florets and bacon.
This salad has tons of crunch.
How To Make Bacon Cauliflower Salad:
- Chop and measure all the ingredients.
- Stir together all ingredients in a large bowl. Check for seasoning and season to taste with salt and pepper.
- Refrigerate for 1 hour before serving for best flavor.
NOTE: If you want the bacon to stay crunchy, you can reserve it and mix it in just before serving.
Bacon Caulifower Salad Recipe Tips:
This salad is best made a little in advance. I recommend making it 1 hour in advance. It will gradually lose its crunch over time but is still delicious for about 36 hours after it is made.
Broccoli can be used instead of cauliflower.
For a little extra crunch and some saltiness, you can add some sunflower seeds.
I like to cut the cauliflower florets into fairly small bite-sized pieces so that they are easier to eat and you can get some of each ingredient in every bite.
Try These Other Tasty Salad Recipes:
Bacon Cauliflower Salad
Bacon Cauliflower Salad is a keto-friendly salad that's simple to make and is a great side for a cookout or lunch. Full of hard-boiled eggs, red onion, shredded cheddar cheese, plus lots of cauliflower florets and bacon.
- 1 medium head cauliflower
- 1/2 medium red onion, finely diced
- 2 hard boiled eggs, peeled and chopped
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1 teaspoon mustard
- salt and pepper to taste
Place all ingredients in a large bowl. Stir to mix.
Add salt and pepper to taste.
Refrigerate for at least 1 hour before serving.
Nutritional info is provided as a guide only and can vary based on brands of products used, measuring techniques, and cooking methods.