Keto Jalapeño Popper ‘Potato’ Salad

rickismom

Private Home Cook
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2 lbs (900 g) cauliflower in 1 inch pieces
4 oz softened cream cheese (don’t use whipped, it breaks)
1/2 c mayonnaise
1/2 tsp garlic powder
1/2 tsp salt
1/2 c shredded Mexican cheese blend
1/4 c pickled jalapeños, diced
3 green onions, minced
5 or 6 slices of cooked diced or crumbled bacon
1 fresh jalapeño, thinly sliced ( I personally like to roast this)

Preheat oven to 375 degrees F or 190 C
Line a baking sheet with foil or parchment and layer cauliflower pieces in a single layer and bake for 20-25 minutes or until tender. Remove from oven and set aside to cool.

In a large mixing bowl, mix together mayonnaise, cream cheese, garlic powder, salt, shredded cheese, pickled jalapeños, green onions and bacon. Stir in cooled cauliflower and toss to combine. Top with fresh or roasted jalapeños.
Chill for at least 1 hr and serve.

Total carbs is 9.5g for the whole salad
 
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