When I’m craving a hearty yet low-carb salad, this Keto Cauliflower Bacon Salad always hits the spot.
Tender boiled cauliflower pairs beautifully with crispy bacon, roasted grape tomatoes, and sweet sautéed leeks.
Tossed in a tangy, creamy dressing made from keto mayo, mustard, and dill pickle relish, this salad bursts with layers of flavor and satisfying textures.
Why You’ll Love This Recipe
Low-carb and keto-friendly with fresh, nutrient-dense ingredients
Balanced mix of creamy, crunchy, smoky, and tangy flavors
Roasted tomatoes add a sweet, caramelized depth
Bacon fat used to cook leeks adds rich flavor and richness
Versatile salad suitable for any season or occasion
What You’ll Need (Ingredient Highlights)
Cauliflower – Boiled tender for a satisfying veggie base
Bacon – Crispy and smoky, essential for texture and flavor
Grape tomatoes – Roasted for natural sweetness and depth
Leeks – Sautéed in bacon fat for a mild, savory bite
Keto mayonnaise & dill pickle relish – Creamy, tangy dressing with a hint of zest
Green onions, mustard, olive oil, and seasoning – To elevate the salad’s brightness and balance
Pro Tips Before You Start
Boil cauliflower just until tender to keep a nice bite and avoid mushiness.
Roast tomatoes on high heat until they start to collapse and caramelize for maximum flavor.
Use the bacon fat to sauté the leeks—it adds great depth and richness.
Rinse leeks thoroughly to remove grit and ensure a clean, fresh taste.
Mix dressing well and adjust salt and pepper to taste.
How to Make Keto Cauliflower Bacon Salad
Step 1: Boil the Cauliflower
Place chopped cauliflower in a pot with salted water.
Bring to a boil and cook until just tender, about 7 minutes.
Drain and spread on a baking sheet to cool.
Step 2: Roast the Tomatoes
Preheat oven to 375°F (190°C).
Toss halved grape tomatoes with olive oil and salt on a baking sheet.
Roast for 20–30 minutes until tomatoes start to slump and caramelize. Let cool.
Step 3: Cook the Bacon and Leeks
In a skillet, cook bacon over medium heat until crispy.
Drain on paper towels, reserving 2 tablespoons of bacon fat.
Rinse sliced leeks thoroughly in cold water to remove grit. Drain well.
Use reserved bacon fat to sauté leeks until translucent and tender. Set aside to cool.
Step 4: Prepare the Dressing
In a large bowl, whisk together keto mayonnaise, dill pickle relish, mustard, salt, and cracked black pepper.
Step 5: Combine Salad Ingredients
Add cooled cauliflower, roasted tomatoes, crumbled bacon, sautéed leeks, and sliced green onions to the bowl with dressing.
Toss everything gently to combine. Taste and adjust salt and pepper as needed.
What to Serve It With
Grilled chicken or steak for a complete low-carb meal
As a side dish at BBQs or potlucks
Alongside keto-friendly breads or crackers
Served cold for meal prep lunches or snacks
Paired with other roasted or fresh vegetable dishes
Variations / Substitutions
Use smoked turkey bacon for a leaner protein option
Swap leeks for green onions or shallots if preferred
Add chopped fresh herbs like parsley or dill for brightness
Use mayo alternatives like avocado mayo for a different flavor
Include toasted nuts or seeds for added crunch
Substitute roasted cherry tomatoes with sun-dried tomatoes for an intense flavor
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This salad tastes great chilled or at room temperature.
Avoid adding extra dressing before storing to keep the cauliflower firm.
FAQs
Can I eat this salad on a keto diet?
Yes, it’s low in carbs and high in fat and protein, perfect for keto.
How do I remove grit from leeks?
Slice leeks and soak them in cold water, stirring gently. Use a slotted spoon to lift out clean leeks.
Can I make this salad ahead?
Prepare ingredients separately and combine just before serving for best texture.
Is this salad good served warm?
It’s best served chilled or at room temperature.
Can I use frozen cauliflower?
Yes, thaw and drain well before using.
What’s a good substitute for dill pickle relish?
Chopped dill pickles or a small amount of chopped capers can work.
Final Thoughts
This Keto Cauliflower Bacon Salad offers a delicious combination of creamy, smoky, tangy, and fresh flavors with a satisfying texture.
It’s easy to make, versatile, and fits perfectly into low-carb and keto lifestyles.
Whether you want a quick lunch or a flavorful side dish, this salad is a nutritious winner.
Roasted Keto Cauliflower Bacon Salad
Ingredients
- 1.1 lbs chopped cauliflower about 1 large head
- 7 slices chopped bacon
- 1 pint grape tomatoes halved
- Olive oil for drizzling
- 2 leeks sliced into half-moons
- 1 ¾ tbsp dill pickle relish
- ½ cup keto mayonnaise
- 2 tbsp mustard
- 3 ½ green onions sliced (whites and greens)
- Pink salt to taste
- Cracked black pepper to taste
Instructions
- Place cauliflower in salted water and boil until tender, about 7 minutes.
- Drain and spread on baking sheet to cool.
- Preheat oven to 375°F (190°C).
- Toss halved tomatoes with olive oil and salt on baking sheet.
- Roast 20–30 minutes until caramelized. Cool.
- Cook bacon in skillet until crisp.
- See full steps with tips & photos → https://mischacrossing.com/keto-cauliflower-bacon-salad/
