Loaded Roasted BBQ Cauliflower Salad, a low-carb version of Loaded Potato Salad, also known as Fauxtato. Taste just like the standard version with all the flavors and a few carbs.
Roasted BBQ Cauliflower Salad
The Roasted BBQ Cauliflower Salad is absolutely delicious. The ingredients are simple and straightforward: cauliflower, bacon, chicken, celery, red onion, red bell pepper, dill pickles, BBQ seasoning, and a dressing of mayonnaise, mustard, and sour cream. Yum.
Traditional potato salad is a favorite around our house for any occasion. We love it.
It is perfect for potlucks and picnics. You name it, Potato Salad is going to be on the table.
Recently, my husband has been on a low-potassium diet, and potatoes are one of the foods very high in potassium.
Wouldn't you know, he loves potatoes?
My daughter has been telling me about a delicious faux potato salad.
It is a loaded faux potato salad.
The Keto Roasted BBQ Cauliflower Salad was a huge hit with my husband.
He wants it on our regular menu rotation.
I hope you will get to make the recipe soon.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR LOADED ROASTED BBQ CAULIFLOWER SALAD
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Loaded Roasted BBQ Cauliflower Salad, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
WHAT YOU NEED TO MAKE ROASTED BBQ CAULIFLOWER SALAD
- Large bowl
- Large spatula for stirring
- Chicken breast
- Cauliflower
- Bacon
- Dill pickles
- Red bell pepper
- Celery
- Red onion
- BBQ seasoning
- Mayonaise
- Sour Cream
- Mustard
HOW TO MAKE ROASTED BBQ CAULIFLOWER SALAD
- Preheat oven to 425 degrees F. Line a rimmed baking sheet pan with parchment paper.
- In a large bowl, add cauliflower florets and avocado oil. Toss until cauliflower florets are coated. Arrange on the prepared sheet pan.
- Sprinkle salt and pepper evenly over the cauliflower florets.
- Place in the oven and roast for 20-30 minutes or until tender.
- Remove from the oven and let the cauliflower cool completely.
- While the cauliflower is cooling, prepare the other ingredients.
- Add the chicken, bacon, diced pickles, celery, onion, and bell pepper in a large bowl. Gently toss them together; set aside.
- Add the mayonnaise, sour cream, and mustard in a small bowl. Stir to combine.
- Add the BBQ seasoning and stir until all is incorporated.
- Add the BBQ mixture to the chicken mixture and toss together.
- Add the cooled cauliflower and gently toss, making sure not to break it up too much.
- Serve cold or at room temperature. Refrigerate any leftovers.
WHERE YOU MAY SEE THIS RECIPE
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