Make Spanish-style cauliflower salad, low-carb, keto, and ready in 20 minutes. A healthy tapa alternative to potato salad.
Ingredients
- 1 lb cauliflower florets riced and steamed (approx. 400 g)
- 1/4 cup roasted red peppers diced
- 1 medium carrot finely diced (approx. 2.5 oz)
- 1/4 cup pitted green olives sliced (approx. 50 g)
- 5 oz White Tuna in Water drained and flaked (1 standard cans)
- 2 large hard-boiled eggs diced
- 1/4 cup dill pickles finely chopped (approx. 50 g)
- 1/2 cup high-quality mayonnaise avocado oil mayo is a great keto choice
Instructions
Prep the Eggs: Start by hard-boiling the eggs. Once cooked, let them cool completely in an ice bath.
Mise en Place: Organize all your ingredients on your kitchen counter to keep the process efficient and stress-free.
Prepare the "Rice": Separate the cauliflower into florets, removing the thickest part of the stem. Pulse the florets in a food processor until they reach a rice-like consistency.
Steam: Place the riced cauliflower in a microwave-safe container. Microwave on high power (800–1000W) for 2 minutes.
Cool and Season: Stir the cauliflower and check for tenderness. If needed, microwave for 1 more minute. Season with a pinch of sea salt and allow it to cool completely.
Chop: While the cauliflower cools, finely dice the roasted peppers, carrot, olives, and pickles.
Final Prep: Peel and chop the cooled hard-boiled eggs.
Combine: In a large mixing bowl, combine the cooled cauliflower with the chopped vegetables, eggs, and flaked tuna.
Dress and Chill: Add the mayonnaise and mix gently until well-combined. For the best flavor profile, refrigerate the salad for at least 2 hours before serving to allow the ingredients to meld.
