Keto Faux Baked German Potato Salad
5.5g
Net Carbs
5.4g
Protein
8.6g
Fat
7.7g
Fiber
131
Calories
Cooking tip: Savory vinegar sauce is thickened with xanthan gum to allow it to coat cauliflower and bacon for a keto take on this traditional favorite. We toned down the sweetness a smidge, but kept the vinegar and mustard flavors that define this dish.
Ingredients:
- 8 cups (856g) cauliflower florets
- 1 1/2 teaspoons salt, divided
- 5 ounces raw bacon, diced
- 1 1/2 cups (152g) diced celery
- 1/2 cup (80g) chopped onion
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seed
- 1 1/3 cup water
- 2/3 cup cider vinegar
- 1/3 cup truvia sweet complete erythritol and stevia sweetener
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped parsley
Directions:
- Heat oven to 350°F.
- In a large pot, cover cauliflower florets with cold water and add ½ teaspoon salt. Bring to a boil over high and cook until tender crisp, 5 minutes. Drain and set aside.
- In a large non-stick skillet over medium low heat, cook bacon until fat is rendered and bacon is crisp, about 12 minutes. Use a slotted spoon to remove cooked bacon bits and place on a paper towel lined plate, leaving the bacon fat in the skillet.
- Warm the bacon fat over medium heat and add celery and onion, sautéing until softened and onion is becoming translucent, about 5 minutes. Sprinkle with mustard seeds and celery seeds, stirring to combine until fragrant, about 1 minute. Stir in water, cider vinegar, sweetener, 1 teaspoon salt, xanthan gum, Dijon mustard, and black pepper. Mix until thickened and simmering.
- In a 3 quart baking dish, toss cauliflower with bacon and sauce, cover with foil and bake for 35 minutes. Garnish with freshly chopped parsley and serve while warm. One serving is about 1 cup faux potato salad.
