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Place the cauliflower pieces into a pot of lightly boiling water. Boil for 8-10 minutes, until the pieces are tender. Remove from heat, drain, and run under cold water to stop the cooking.
Cook the eggs in a pot of boiling water for 12 minutes. Remove from heat, drain and run under cold water to stop the cooking. Once cooled, peel and chop the eggs.
Add the celery, crumbled bacon, onions, pickles, mayonnaise, pickle juice, yellow mustard, salt and pepper in a bowl and mix together.
In another large bowl, add the cauliflower and carefully stir in the mayonnaise mixture to combine. Taste and season with additional salt. Add the eggs and carefully fold them into the salad.
Chill the salad for at least 20 minutes before serving.
Cauliflower is one of the most versatile vegetables you can have in your toolkit on a low carb diet. In case you’re wondering, one cup of raw cauliflower contains 5 grams of carbs, 3 of which are fiber. If you’re looking for net grams of carbs, that’s just 2 net grams per cup, or 100 grams.
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