Low-Carb German Cauliflower Salad with Bacon and Vinaigrette Dressing
Replace potato salad with this tangy keto German cauliflower salad. The red wine vinaigrette is sweet and tangy.
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 head Cauliflower cut into florets
- 1/4 cup Chopped Shallots
- 1/4 cup Green Onions chopped
- 2 tbsp Red Wine Vinegar
- 3 tbsp Olive Oil
- 3 tsp Dijon Mustard
- 1/3 cup Chopped Bacon Pieces
- 2 tsp Swerve Confectioner's Sugar Substitute
- 1/2 tsp Garlic Powder
- 1 tbsp Butter
Instructions
- Preheat the oven to 400 degrees.
- Spread the cauliflower florets onto a parchment lined baking sheet.
- Bake for 20 minutes and let cool.
- While the cauliflower is cooking, melt the butter in a skillet over medium heat on the stove.
- Add the shallots to the skillet, and saute until softened.
- Mix together the cauliflower bacon and shallots in a mixing bowl.
- In a small bowl, whisk together the olive oil, vinegar, dijon, Swerve, garlic powder and salt and pepper to taste.
- Pour the vinaigrette over the cauliflower mixture, and toss to coat well.
- Sprinkle on the green onions before serving.
Notes
Calories: 175 Net Carbs: 3 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.