Loaded Baked Potato Salad. Yum.
I repeat again. Yum.
Only oof. If you’re like me and millions of others, you have a nightshade intolerance that extends to potatoes. Eat them with said intolerance and you may to deal with inflammation, stomach problems and weight gain.
Nobody needs that; we just want a delicious salad to enjoy with meals, cookouts and barbecues. Can I hear an allelu?
Enter the new and improved Loaded Baked Potato Salad with buh buh buh buuhhhhhhh Cauliflower! (You never saw that coming).
Tip: You can half broccoli with the cauliflower for an even more colorful, flavorful dish.
A good friend of mine this week tempted my taste buds with the most amazing, warm potato salad ever. Because of the high carbohydrate content (at roughly 33 carbs per serving), with a little ingenuity, you can enjoy this flavorful, cauliflower, lower carb version without the guilt.
Tip: Don’t have sour cream? Use Greek Yogurt instead.
I can’t say enough good things about this dish. This robust, warm, side is reminiscent of loaded, baked potatoes. And at only 5 net carbs per serving, you’re doing your waistline a favor–and your tongue a flavor. Rhyming points. Woot!
Tip: You can boil the cauliflower instead of roasting it. Boil until fork tender, about 5-10 minutes.
Double or triple this recipe for company, because it will disappear.
Loaded Roasted Cauliflower Salad
32 ounces cauliflower florets (about 6 cups florets and stems, cubed)
4 Tbsp olive oil
6 strips bacon, cooked and chopped
4 Tbsp chives, dried (6-8 Tbsp fresh, chopped)
1/2 cup mayonnaise
1/2 cup sour cream
1 cup cheddar cheese
Preheat oven to 425 degrees Fahrenheit.
Cube cauliflower into slightly smaller bites (think roughly 1/2″ x 1/2″), as though you’re cubing a potato.
Toss with olive oil and spread out on a roasting pan into one single layer. Cook for 10 minutes. Stir. Cook 10 minutes more. Let cool slightly.
Combine mayonnaise with sour cream. Mix with cooled, roasted cauliflower. Mix in 4 slices bacon bits, 3 Tbsp chives, and 1/2 of the cheese.
Top with the rest of the cheese. Heat in the oven for 10-15 minutes (or until the cheese melts). Top with the rest of the bacon and chives. Serve warm. Refrigerate remaining.
Makes 12, 1/2 cup servings.
Per 1/2 cup serving: Calories: 385, Carbohydrates: 6.4 g, Fiber: 1.4 g, Net Carbohydrates: 5 g, Protein: 7.4 g, Fat: 37.4 g