Savor a fresh twist on the classic BLT with this keto-friendly cauliflower salad. Tender cauliflower pairs perfectly with crispy bacon, juicy cherry tomatoes, and a rich, tangy cream sauce full of character. Each bite bursts with flavor, delivering an irresistible side dish that enhances any low carb or keto meal.

Jump to Recipe

I recently tried making my own BLT Cauliflower Salad and it turned out to be an absolute hit. I started by using 1 medium head of cauliflower cut into florets as a low carb base instead of heavy potatoes and tossed in 6 slices of crispy bacon, 1 cup halved cherry tomatoes, and 1/3 cup finely diced red onion.

I mixed everything with 1/2 cup of full fat mayo which is great for keto diets, added 1 tbsp apple cider vinegar for a tangy kick, and seasoned it with 1/2 tsp garlic powder along with salt and pepper to taste. I also stirred in 2 chopped green onions for extra flavor even though it’s optional.

This recipe not only offers a healthy low carb alternative for BLT lovers but is also a favorite for those looking for keto cauliflower salad or zero carb salad options. I love how it balances taste with nutritional value making it perfect for a range of diets.

Why I Like this Recipe

I love this recipe because it’s super easy to make and doesn’t involve too many complicated steps. I was impressed by how the bacon adds a crispy, salty kick that pairs perfectly with the tender cauliflower. I also really like that the dressing has a nice tangy flavor from the apple cider vinegar, making every bite taste interesting. Plus, it feels like a healthy twist on a classic dish that my family and friends can enjoy even if they’re not all on the same diet.

Ingredients

Print Recipe (No Advertisments)

Cauliflower: Crunchy, high in fiber and low in carbs to keep the salad fresh.
Bacon: Adds crispy texture and protein, making it hearty and savory for a boost.
Cherry tomatoes: Bursts of natural sweetness and vitamin C, giving a bright, juicy flavor.
Red onion: Offers a zesty crunch with extra fiber and a piquant, bold taste.
Mayo: Creamy and rich, it brings a comfort food vibe with a smooth finish.
Apple cider vinegar: Delivers a tangy zing and a little sour twist that livens the dish up.
Green onions: Optional but they boost the dish with herby brightness and extra crunch.

Ingredient Quantities

1 medium head of cauliflower, cut into florets (about 4 cups)

6 slices of bacon, cooked crispy and crumbled

1 cup cherry tomatoes, halved

1/3 cup red onion, finely diced

1/2 cup mayo (full fat works best for keto)

1 tbsp apple cider vinegar (or lemon juice if you prefer a tangy kick)

1/2 tsp garlic powder

Salt and pepper to taste

2 green onions, chopped (this one is optional but really adds flavor)

How to Make this

Print Recipe (No Advertisments)

1. Start by cutting your cauliflower into florets. Bring a pot of water to a simmer and add the cauliflower for about 5-7 minutes until its tender but still a bit crunchy, then drain and let it cool off a bit.

2. While the cauliflower is cooling, cook the bacon in a skillet until it’s nice and crispy. Lay it on paper towels to get rid of the extra grease and then crumble it once it’s cool.

3. Rinse the cherry tomatoes and cut them in half. Dice the red onion really fine and chop up the green onions, if you’re using them.

4. In a separate bowl, add the 1/2 cup of mayo, 1 tablespoon of apple cider vinegar (or lemon juice if you prefer a tangier taste), 1/2 teaspoon of garlic powder, and a pinch each of salt and pepper. Stir it up until its mixed really well.

5. In a big bowl, toss together the cooled cauliflower, crumbled bacon, halved cherry tomatoes, diced red onion, and chopped green onions.

6. Pour your dressing over the salad and gently stir everything so that the dressing coats all the ingredients evenly.

7. Let the salad chill in the fridge for at least an hour. This gives the flavors a chance to get to know each other.

8. Give it a quick taste, adjust the salt or pepper if necessary, and serve as a cool, tasty side dish with your low carb main dish. Enjoy!

Equipment Needed

1. Knife and cutting board
2. Medium pot for simmering water
3. Colander for draining the cauliflower
4. Skillet for crisping the bacon
5. Paper towels to blot the bacon grease
6. 2 mixing bowls (one for the dressing and another for tossing the salad)
7. Measuring cups and spoons
8. Spatula or large spoon for stirring
9. Refrigerator to chill the salad

FAQ

Q: Do I need to cook the cauliflower before adding it to the salad?

Not really, but it helps to steam or roast it lightly. I know some like the raw crunch, so its totally up to you.

Q: Can I swap mayo for something else to lighten it up?

Yeah, you can substitute some or all of the mayo with Greek yogurt. Just keep in mind that full fat mayo really brings a rich flavor that works well for a keto vibe.

Q: How long does the salad last in the fridge?

It should be good for about 2 days if stored in an airtight container, though it might lose a little of its crunch after the first day.

Q: Can I add any other veggies to this salad?

For sure! Avocado, cucumbers, or even a handful of spinach can be great additions if you're looking to mix it up a bit.

Q: What if I dont have time for cooking bacon fresh?

Pre-cooked bacon works just fine as long as its nice and crispy before you crumble it into the mix.

BLT Cauliflower Salad Recipe Substitutions and Variations

Instead of bacon, you can use turkey bacon or even chicken bacon for a leaner twist
If you dont have cherry tomatoes, grape tomatoes work just as well
You can swap mayo for full fat Greek yogurt for a bit of a tangy flavor and extra protein
Try using shallots in place of red onion if you want something a bit milder
If apple cider vinegar is missing, white wine vinegar can give a similar tangy kick

Pro Tips

1. Make sure you dont overcook the cauliflower cause if it gets too soft the whole crunch is lost; keep an eye on it while it simmers so it stays just tender enough
2. Chill the salad for at least an hour so all the flavors have time to mix together properly, it really makes a difference in the taste
3. If you like a little extra zing try swapping some of the red onion out with extra green onions or even a sprinkle of red pepper flakes for that heat factor
4. Using full fat mayo really makes the difference in the dressing, so dont skimp on it and mix it well with the apple cider vinegar or lemon juice for that tangy kick