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Summer is filled with BBQ’s and cookouts and one of my favorite side dishes has always been potato salad. We’re switching the classic salad up today with this low-carb Jalapeño Popper “Potato” Salad. This keto friendly side dish uses cauliflower as the swap for the traditional “potato”.
By cutting the cauliflower into 1 inch cubes and roasting just until tender, they take on the texture of potatoes. We’re kicking things up a notch by adding in some jalapeño popper flavors with smoky bacon, crisp green onions, tangy pickled jalapeños, cheddar cheese, cream cheese, and a little mayonnaise. I also added a fresh jalapeño for a little crunch. This is one side dish everyone will love!
Hands-on Overall
Serving size about 225 g/8 oz
Nutritional values (per serving, about 225 g/8 oz)
Net carbs6 grams
Protein8.9 grams
Fat24.4 grams
Calories273 kcal
Calories from carbs 9%, protein 13%, fat 78%
Total carbs9.5 gramsFiber3.5 gramsSugars4 gramsSaturated fat8 gramsSodium696 mg(30% RDA)Magnesium31 mg(8% RDA)Potassium552 mg(28% EMR)
Ingredients (makes 6 servings)
- 2 lbs (900 g) cauliflower, cut into 1-inch (2 cm) cubes
- 4 ounces cream cheese (113 g)
- 1/2 cup mayonnaise (110 g/ 3.9 oz) - you can make your own
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup shredded Mexican blend cheese (56 g/ 2 oz)
- 1/4 cup pickled jalapeños, minced (50 g/ 1.8 oz)
- 3 green onions, minced (45 g/ 1.6 oz)
- 5 slices cooked bacon, crumbled (40 g/ 1.4 oz cooked weight, about 75 g/ 2.7 oz raw)
- 1 fresh jalapeño, thinly sliced (14 g/0.5 oz)
Instructions
- Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment. Arrange the bacon in a single layer and cook 15-20 minutes until crisp. Transfer to a paper towel lined plate.
- Clean the baking sheet and cover with a new piece of parchment. Arrange the cauliflower in a single layer and cook 20-25 minutes until tender. Let cool.
- In a large bowl stir together the cream cheese, mayonnaise, garlic powder, salt, shredded cheese, pickled jalapeños, green onions, bacon, and fresh jalapeños.
- Add in the cooled cauliflower and toss to combine.
- Chill until ready to serve. Leftovers can be stored in the fridge for up to 4 days.
Ingredient nutritional breakdown (per serving, about 225 g/8 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Cauliflower, fresh |
| 4.5 g | 2.9 g | 0.4 g | 38 kcal |
| Cream cheese, soft (full-fat) |
| 0.6 g | 1.3 g | 5.3 g | 46 kcal |
| Mayonnaise |
| 0.1 g | 0.2 g | 15.2 g | 136 kcal |
| Garlic powder, spices |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Cheese, Mexican blend |
| 0.2 g | 2.2 g | 2.7 g | 33 kcal |
| Peppers, jalapeno, canned, solids and liquids |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Bacon, crispy (bacon grease removed) |
| 0 g | 2 g | 0.7 g | 14 kcal |
| Total per serving, about 225 g/8 oz |
| 6 g | 8.9 g | 24.4 g | 273 kcal |
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