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–+ servings
cauliflower potato salad in white bowl.

Whole New Mom - https://wholenewmom.com

Low-Carb Cauliflower Potato Salad

Course: Salad
Keyword: cauliflower potato salad, keto potato salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Resting Time: 1 hour
Total Time: 15 minutes
Servings: 4 servings
Calories: 243kcal
Love Potato Salad but you've gone keto? This Cauliflower Potato Salad is the perfect low-carb companion to any meat including cookouts and potlucks!
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Ingredients

  • 1 large head of cauliflower (cut into bite-sized florets)
  • 1 small red onion (diced)
  • 2 stalks celery (chopped)
  • 2 green onions (chopped)
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4-1/2 teaspoon celery salt
  • paprika (for garnish)
  • salt and pepper to taste

Cashew Cream Sauce

  • 1 cup raw cashews (soaked for at least 2 hours and drained)
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water (or more, if needed)
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • 2 garlic cloves (peeled)

Instructions

  • Place a steamer insert into a large saucepan and pour in water to just below the bottom of the steamer
  • Turn the heat to medium high and bring the water to a boil.
  • Bring down the heat to medium low to simmer, then add cauliflower florets, cover, and steam until tender, about 5 minutes.
  • While the cauliflower is steaming, place all ingredients for the cashew cream sauce in a blender, and blend until smooth and creamy. 
  • If the mixture is too thick, add a bit more water and blend again until it reaches the right consistency. Set aside.
  • Place the steamed cauliflower in a large mixing bowl.
  • Add red onion, celery, green onions, dill, garlic powder, sea salt, and ground black pepper. 
  • Pour in the cashew cream sauce over the vegetables and toss together to coat. 
  • Place in refrigerator for 1 hour before serving, so the flavors can meld together.
  • Sprinkle with paprika before serving. 

Notes

  • Raw Cashews: Use only raw cashews for this recipe. Roasted will yield a totally different flavor. It might be nice but won't seem like a typical dressing.
  • Quick Cashew Soak Tip: No time to soak? Just cover the cashews water in a pot. Bring to a boil, turn the heat off and let sit for 15 minutes. 
  • Mayonnaise: If you aren't avoiding eggs, you can use your favorite mayonnaise as the dressing for this low-carb potato salad.
  • AIP: If you're on the AIP (autoimmune paleo) diet, you could sub in this Vegan Avocado Dressing for the sauce. It will taste amazing, but it will be green, of course.  Or you can use another AIP ranch dressing.
  • Nut-Free Dressing: If you can't eat nuts, this Vegan Ranch Dressing is a fantastic alternative to the cashew dressing.

Nutrition

Calories: 243kcal | Carbohydrates: 23g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Sodium: 837mg | Potassium: 772mg | Fiber: 5g | Sugar: 7g | Vitamin A: 164IU | Vitamin C: 78mg | Calcium: 69mg | Iron: 3mg | Net Carbs: 18g