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prep time
10 min
cook time
10 min
ready time
20 min
Keto Provencal Cauliflower Salad
This Keto Provençal salad uses cauliflower in place of potato to create a healthy low carb alternative to this traditional dish. Our low carb recipe is prepared with tender cauliflower florets, diced sweet red onion, and a dressing of olive oil, anchovies, fresh parsley, mustard, and apple cider vinegar. This makes a flavorful side dish, perfect for serving alongside your favorite Keto mains.
What is Provencal Potato Salad?
Provencal potato salad is a French dish that combines cooked potatoes with fresh herbs and typically a mustard vinaigrette-style dressing. There are many adaptations of this dish using different herbs, and it is easily adaptable to suit your tastes. For our low carb version of this recipe, we have replaced the potato with boiled cauliflower florets and added fresh parsley and anchovies to our vinaigrette for a boost of flavor.
Serving Suggestions
This low carb Provencal salad makes a great Keto-friendly side. Perfect for accompanying summer dishes and great for adding to the BBQ table. The dish is also delicious served with roasted or grilled meats, particularly chicken and lamb. Please be sure to adjust your macros to account for any changes or additions made to the original recipe.
Net Carbs
2.3 g
Fiber
0.8 g
Total Carbs
3.1 g
Protein
1.3 g
Fats
13.8 g
142 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower Florets
2 cup
Anchovy Canned
2 anchovy
Parsley
2 tablespoon
Mustard
1 teaspoon
Red onion
0.5 small
Apple cider vinegar
0.5 tablespoon
Extra virgin olive oil
0.25 cup
Salt, sea salt
0.25 teaspoon
Black pepper
0.13 teaspoon
Recipe Steps
steps 4
20 min
Step 1
Chop the cauliflower florets into bite-sized pieces. Add the florets to a pan of boiling water. Simmer the florets for 6-7 minutes or until tender. Drain completely and set aside to steam dry.Step 2
Finely dice the onion. Add the cauliflower and onion to a serving bowl. Season with salt and pepper and toss to combine.Step 3
Roughly chop the anchovies and parsley and add to a small bowl. Add the olive oil, vinegar and mustard. Mix well until smooth and combined.Step 4
Pour the dressing over the cauliflower and onion. Stir well to coat the vegetables in the dressing. Serve with your preferred Keto mains.
Comments
kays3272a78 4 years ago
Try this hot as well as cold in salad form. It’s just as nice either way.