Loaded Baked Potato Salad (With Cauliflower)

In a clear pie dish, this is a fun presentation for picnics, cookouts and company.

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.

The smoky, fresh, zesty flavors will bowl you over.

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

This is as pretty to look at as it is tasty. Make extra–it’ll disappear quickly.

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  1. That looks wonderful! Once I finish my fat fast I’m gonna try this.

    • Awesome. I hope you like it! I really love how easy it is.

      • This dish was amazing! My husband loved it. So your recipe does not call for anything low fat, so if you added turkey bacon and low fat cheese like I did, you would have less carb, fat and calories? ? Right?

        • Katharine Crage says

          If you are on a true low carb program none of those changes will make a difference. FAT does not make one FAT, complex and simple carbs do.

  2. Looks yummy. I shared it on Pinterest; hope you’re okay with that.

  3. That looks great!

  4. OMG this looks wonderful!!!!!!!

  5. wow awesome! can’t wait to try it. I’d have never thought of roasting the cauliflower.

    • You can roast it or boil it. If you throw in a wee bit of garlic at the end of roasting, even more flavor.

      • From the picture it looks like it was roasted on a grill. Can it be done in the oven covered up? Sorry for being so green.

        • Hi, Erica! You are not green. Ask away! I roasted the cauliflower on a pan in the oven to see if it gave the cauli some extra bite, but I know you could easily boil or steam the cauliflower instead if you just want to let ‘er rip! I am all about what you like and can manage in the time you have available and with the resources you have.

  6. i swear, its like you read my mind..i’ve been thinking of making something like this for about a month now,but i’m always afraid its going to turn out weird & there i’ll be with a bowl full of mushy wasted cauliflower (& wasted cauliflower really does break my heart) but this sounds perfect..i forget about mayo! i know thats kinda dumb,but since i’ve never been a huge fan of it, i tend to under estimate its ability to make a dish really pop.
    i cant wait to go home & make this for this weekend. thanks again!

    • I am so glad you’re finally going to make those thoughts a reality! I had never even considered a dish like this, but my friend’s dinner side forced my hand. It had to be done.

  7. Looks great and I need a dish for a Labor Day Cookout so this one will be it! Thanks.

  8. I just discovered that I love cauliflower mashed “potatoes” and this looks delish! I just bought some cauliflower and I am making this tonight!! Thanks!

  9. The directions say to mix in half the cheese….so I’m assuming even though it doesn’t say so, you sprinkle the other half on top? It looks yummy…and I have all of the ingredients on hand.

  10. You rock. This is happening today!

  11. making this tonight!! Yumm, has BACON!

  12. OH OH OH……..Jamie this looks devine.. thank you so much..
    best wishes on the challenge……..I am with you all the way..
    sending hugs…

  13. Looks delicious! I can’t wait to try it. 🙂

  14. sexyladypants says

    I made it…and ate it. ‘Twas delicious!

    Thanks for the recipe!

  15. Deb Sullivan says

    I wish there was an easier way to print the recipe without all the pages….

    • You can! The button below the post to the right is a “Print Friendly” button. Just press that button to eliminate as much of the recipe as you’d like!

  16. I just made this and my cauliflower hating 14 year old daughter LICKED the plate!!
    Soooooooo Yummy!!! A definite keeper!
    This was my first time roasting cauliflower, and I can’t believe how yummy it is!

  17. Love the roasted cauliflower. I used Miracle Whip- not recommmended, was all I had. I’m making it tomorrow with real Mayo and really looking forward to it 🙂

  18. Jamie, I have just recently discovered your website and am thrilled. Tried the coleslaw posted this same date and it was great but this one is going to be my new go-to comfort food. I have done fairly well this summer on the low-carb way of eating as produce is plentiful and I’m not as hungry with the heat. However, I was worried about this fall and winter when I love warm comfort foods and now I have this great recipe. Can’t wait to try many of the other recipes you have posted. Thank you for doing this! Please never stop! 🙂

  19. Jamie, I made this today to see if it’s something I might want to take to a family get together the last weekend of September. The answer is a loud and delicious “Yes!!” I’m telling y’all, if you haven’t tried this, doooo eeeeet! NAO! Our family has several vegetarians and low carbers so I tried this with Morningstar Farms veggie bacon and it works just fine. I think it will become a requested dish at get togethers. Thank you, Jamie! Once again, you’ve come to the rescue. 🙂

    • I am so glad this recipe is a hit! I was surprised at how much we loved it, too. I mean, I expected like, but the entire batch was gone pretty fast.

  20. So I have made this twice in the past 5 days – it is sooo amazing! Last nite when I made it I did something a little different you may enjoy….. I bake my bacon in the oven on a jelly roll pan typically, so I did that and then when it was done I removed the bacon and just added the cauliflower right into the bacon fat and roasted it like that – added a wonderful flavor!

  21. I’m making this today for a party we are having. Hoping it turns out as good as it looks and sounds.

  22. Yum! I halved the recipe and cooked a 16oz bag of frozen cauliflower according to the package and then squeezed out some of the moisture before proceeding with adding the other ingredients (no oil, since I wasn’t roasting, and salt and pepper to taste). My husband was blown away and we just loved it. Felt like we were indulging big time, while we were staying right on track. Can’t wait to make it again! Love your site Jamie!

    • I am so so happy you liked this recipe, Sarah! Thanks so much for your kind words and for letting me know what you guys think. I really appreciate it.

  23. I have complimented this dish before when first tried but have to do it again! I personally think the roasting part gives it an extra flavor that goes well in a casserole dish and makes its texture firmer and not mushy. This was a BIG hit at my Thanksgiving table (had it this past weekend because I will be working on the actual holiday). I have had countless requests for the recipe from different family members who are not on a low-carb diet. That’s just how yummy it is. The only substitute I have made is to use Hormel Real Bacon Pieces instead of crumbled bacon. So much easier and you don’t have a skillet of bacon grease to get rid of before company comes! Twice we have made this dish up completely the night before and it stood up well to that too. We bake it as usual about an hour before serving and it is delicious. We roast the cauliflower the night before and then mix all the other ingredients with it and have it in a baking dish ready to go! Also had turkey, ham, french-style green beans with a little melted cheese, and a low-carb pumpkin cheesecake (mine was no bake) with an almond flour crust for dessert. Yummm! Everyone was pleased and felt virtuous because they had helped me stick to my diet and helped themselves in the process. I had even lost another pound the next morning! 🙂

  24. I love this idea I love all the ingredients so I can’t loose . thank you so much xx

  25. Love this recipe! I’ve been looking for something for Thanksgiving.
    I know they make a frozen garlic cauliflower, has anyone tried using that?
    I’m definetly making this!
    Thank you again for all the work you do with these recipes!

  26. Melissa Black says

    Thank you – tried this today and and my whole family loved it 🙂 The roasted cauliflower was the best surprise, as it turned out to have the best consistency. Yummy!

  27. Beth DiGesu says

    I made this tonight with a roasted chicken. I didn’t have any cauliflower so I used 1/2 broccoli and 1/2 cabbage. THIS WAS DELICIOUS!!!!!!!!!! This made me feel like I was being naughty 🙂

    • Ooh! I love naughty, and I love that you tried different veggies! I’ll bet it would be good with brussels sprouts or an addition of sun-dried tomato to the broccoli, too.

  28. Honestly, this is ridiculous! I cannot wait to try this! I just roasted cauliflower for the very first time this week, and it was the most spectacular flavor EVER! i cannot wait to add cheese and bacon to it. What doesn’t improve when you add bacon to it?! THANK YOU

  29. I just made this recipe the other day and am making it again right now!!! Loved it!! My daughter had it the next day straight from the fridge. I am looking forward to adding celery, onion, and egg once the salad is cold and making it even more like my mom’s potato salad:) I am so glad I found your site, thank you for all you do for us low-carbers!!!

  30. Hey! Can you freeze this? It sounds amazing!

  31. Does anyone think using avocado in place of the mayo would taste okay? I have some anti-mayo people in my house! (maybe I could get away with 1/4 cup mayo, 1/4 sour cream and 1/2 cup Greek yogurt?

  32. I made this for dinner tonight, it was so good! I added goat cheese & one cube of laughing cow, will make this again 🙂

  33. As it serves 12 could you freeze this or not? how long would it last in the fridge? Sorry pretty basic questions I guess but I am new to cooking and to Low carbing.

  34. My kids love this!! Ita always a huge hit with a crowd.


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