BLT Cauliflower Salad Dish

This BLT Cauliflower Salad transforms the classic potato salad into a low-carb dream that even carb lovers will devour. With roasted tomatoes, crispy bacon, and tender cauliflower, it delivers all the satisfaction of a BLT sandwich in a keto-friendly side dish that pairs perfectly with grilled meats or stands alone as a complete meal.

I first made this for my skeptical family who claimed they could "always tell" when something was keto. Three helpings later, they asked for the recipe without realizing they'd just devoured a low-carb alternative to their beloved potato salad.

Ingredients

• Cauliflower: 1 large head chopped into florets becomes your potato substitute with far fewer carbs while providing the perfect canvas for flavors
• Bacon: 8 slices chopped adds that irresistible smoky flavor and crispy texture that makes everything better
• Grape tomatoes: 1 pint halved and roasted concentrates their sweetness while adding beautiful color
• Leeks: sliced into half moons provide a milder onion flavor that caramelizes beautifully in bacon fat
• Green onions: both whites and greens add fresh zip and color contrast
• Dill pickle relish: gives that classic potato salad tang without added sugars
• Keto mayonnaise: creates the creamy base without unwanted carbs use a good quality brand for best results
• Mustard: adds depth and tanginess to cut through the richness

Step-by-Step Instructions

Prepare the cauliflower:

Boil the chopped cauliflower in salted water for about 7 minutes until just tender not mushy. The salt in the water seasons the cauliflower from within. Drain thoroughly and spread on a baking sheet to cool completely this prevents a watery salad.

Roast the tomatoes:

Heat your oven to 375°F and place halved tomatoes on a baking sheet. Drizzle with olive oil toss to coat and arrange in a single layer. Sprinkle with salt to draw out moisture and concentrate flavor. Roast for 20 30 minutes until they begin to collapse and caramelize around the edges. Cool completely before adding to salad.

Cook the bacon:

In a large skillet over medium heat cook chopped bacon until perfectly crisp about 8 10 minutes. The key is to start with a cold pan and cook slowly so the fat renders properly. Transfer to paper towels to drain but save those precious 2 tablespoons of bacon fat for the next step.

Prepare the leeks:

Place sliced leeks in a bowl of cold water and swish them around to remove any grit hiding between the layers. Use a slotted spoon to lift them out keeping the dirt at the bottom. Sauté the clean leeks in reserved bacon fat over medium heat until translucent and tender about 5 minutes. The bacon fat infuses them with incredible flavor.

Make the dressing:

In a large bowl combine pickle relish mustard mayonnaise and season with salt and pepper. Mix until smooth and well incorporated. This dressing ties all the components together with its creamy tanginess.

Combine everything:

Add cooled cauliflower green onions crumbled bacon sautéed leeks and roasted tomatoes to the dressing. Fold gently to combine without breaking up the cauliflower too much. Taste and adjust seasonings as needed the flavors should be bold.

Pin it

The roasted tomatoes are the secret weapon in this recipe. While it might be tempting to skip the roasting step and use raw tomatoes resist the urge. Roasting concentrates their flavor and removes excess moisture that would make your salad soggy. My husband who claimed to hate cauliflower went back for seconds of this salad which speaks volumes about how transformative this cooking method is.

Make Ahead Tips

This salad actually improves with a little time in the refrigerator. Make it up to 48 hours before serving to allow flavors to meld completely. Store in an airtight container and give it a gentle stir before serving. If making far in advance consider adding the bacon just before serving to maintain its crispness though it will still taste delicious if mixed in earlier.

Ingredient Substitutions

No leeks available? Substitute a sweet onion sautéed until translucent. The flavor profile will change slightly but still delicious.

For a dairy free version ensure your mayonnaise contains no dairy ingredients most dont but some specialty brands might.

Turkey bacon works well for those avoiding pork though you may need to add a tablespoon of olive oil when cooking the leeks since turkey bacon renders less fat.

For a spicier version add a diced jalapeño with the green onions or substitute spicy brown mustard in the dressing.

Serving Suggestions

This salad shines alongside grilled meats particularly burgers without buns or grilled chicken thighs. For a complete meal serve with sliced avocado for healthy fats.

For a gorgeous presentation serve in a large shallow bowl and garnish with extra bacon crumbles fresh dill and a sprinkle of smoked paprika for color.

At summer gatherings place this next to traditional potato salad and watch how quickly the cauliflower version disappears people often prefer its flavor even if they arent following a low carb diet.

Pin it

Frequently Asked Questions

→ What makes this salad low-carb?

This salad replaces traditional starches like potatoes with roasted cauliflower, keeping the carbohydrate content low while maintaining great texture and flavor.

→ Can I prepare this salad in advance?

Yes, you can prepare the salad ahead of time. However, it’s best served fresh to preserve the textures of the roasted vegetables and crispy bacon.

→ What’s the best substitute for keto mayonnaise?

If you can’t find keto mayonnaise, you can use regular mayonnaise, Greek yogurt, or avocado mayo for a similar creamy texture.

→ How do I store leftovers?

Store leftover salad in an airtight container in the refrigerator for up to three days. Stir well before serving again to redistribute the dressing.

→ Can I add other vegetables to the salad?

Yes, feel free to experiment with other low-carb vegetables like cucumbers, bell peppers, or zucchini for more variety and flavor.