Best Loaded Roasted BBQ Cauliflower Salad

11:23 PM
Loaded Keto 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 few carbs.

Loaded Keto 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 few carbs.

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.

Here recently, my husband is on a low potassium diet, and potatoes are one of the foods that are very high in potassium.  Wouldn't you know he loves potatoes?  

My daughter has been telling me about a faux potato salad that was delicious.  You might say it is a loaded faux potato 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. 

Loaded Keto 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 few carbs.

WHAT YOU NEED TO MAKE KETO 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


Loaded Keto 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 few carbs.


HOW TO MAKE KETO 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 over the cauliflower florets evenly.

  • 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.

  • In a large bowl add the chicken, bacon, diced pickles, celery, onion, and bell pepper.  Gently toss together; set aside.

  • In a small bowl, add the mayonnaise, sour cream, and mustard.  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 together, being sure not to break up the cauliflower too much.

  • Serve cold or room temperature.  Refrigerate any leftovers.

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.

Enjoy!
Kay
xo


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Loaded Keto 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 few carbs.



Yield: 10
Author:

Loaded Keto 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 few carbs.
prep time: 15 Mcook time: 30 Mtotal time: 45 M

ingredients:

  • 10 oz. chicken breast or thighs, cooked and chopped
  • 2 teaspoons salt
  • 1 teaspoon coarse black pepper
  • 1 large head of cauliflower, cut into bite size florets
  • 6 slices crisp bacon, chopped
  •  2 medium pickles, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon mustard
  • 2 teaspoons BBQ seasoning

instructions:

How to cook Loaded Keto Roasted BBQ Cauliflower Salad

  1. Preheat oven to 425 degrees F. Line a rimmed baking sheet pan with parchment paper.
  2. In a large bowl, add cauliflower florets and avocado oil. Toss until cauliflower florets are coated. Arrange on the prepared sheet pan.
  3. Sprinkle salt and pepper over the cauliflower florets evenly.
  4. Place in the oven and roast for 20-30 minutes or until tender.
  5. Remove from the oven and let the cauliflower cool completely.
  6. While the cauliflower is cooling, prepare the other ingredients.
  7. In a large bowl add the chicken, bacon, diced pickles, celery, onion, and bell pepper. Gently toss together; set aside.
  8. In a small bowl, add the mayonnaise, sour cream, and mustard. Stir to combine.
  9. Add the BBQ seasoning and stir until all is incorporated.
  10. Add the BBQ mixture to the chicken mixture and toss together.
  11. Add the cooled cauliflower and gently toss together, being sure not to break up the cauliflower too much.
  12. Serve cold or room temperature. Refrigerate any leftovers.

NOTES:

I used boned in chicken breast. Very flavorful You may use dill pickle relish in place of dill pickles 1/4 cup BBQ sauce may be used in place of the BBQ seasoning The salad is better served the day of making the salad.
Calories
201.64
Fat (grams)
12.42
Sat. Fat (grams)
3.05
Carbs (grams)
7.92
Fiber (grams)
2.58
Net carbs
5.34
Sugar (grams)
3.31
Protein (grams)
15.52
Sodium (milligrams)
726.23
Cholesterol (grams)
52.04
Kay Little
Kay Little

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