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Cauliflower salad with red shrimps and parsley in a marble bowl.
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Low-Carb "No-Potato" Cauliflower Salad

Make Spanish-style cauliflower salad, low-carb, keto, and ready in 20 minutes. A healthy tapa alternative to potato salad.
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean
Keyword cauliflower, keto, low carb, low carb salad, mayo
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 portions
Author missblasco

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.

Notes

  • By substituting potatoes with cauliflower, you are significantly reducing the glycemic index of this classic dish.
  • This salad provides high-quality protein from the Northern Bonito and eggs, along with healthy monounsaturated fats if you opt for an olive or avocado oil-based mayonnaise.
  • It is an excellent, nutrient-dense option for a light lunch or a fresh appetizer.