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(Using orange (or white) cauliflower)

Update:  This recipe literally bombed on my Facebook page and blog; however, Ian and I feel it is too bad, and it is really sad when that happens, as in this case we feel that all of you are missing out on a great recipe.  This recipe is unusual and tastes so good that we couldn't wait to have it with our dinner again today.  It is a recipe that I will return to again and again. By the way I also loved it cold.

This salad using orange-colored cauliflower (white is fine, too) has a slightly sweet tang plus all that bacon goodness and plenty of green onions and red onion, too. My husband was skeptical when he saw this side dish, but was surprised by how much he enjoyed it.  He went back for seconds!  So, it passed the husband test! lol  This is always good news, and then I know I have a blog-worthy recipe!

I used orange cauliflower as white cauliflower is outrageously expensive in Panama at the moment.  I can buy purple and orange cauliflowers for a lot less.  The challenge is what can I make with them that won't look too strange on my blog and other social media. In this case the orange cauliflower is enhanced by the color of the mustard which is added to the sauce.  See my Purple Cauliflower Broccoli Salad.

Based on the German Hot Potato Salad, this is really a fun recipe, and even although not like the original obviously, it is still very good in its own right.  

My version is not saucy.  The amount of sauce stirred into the cauliflower gets absorbed by the cauliflower and gives it great flavor.  Typically sauces for this type of salad require quite a lot of water, a lot more vinegar and also flour to thicken the sauce.  It is not necessary to get the lovely flavor we are seeking in this low-carb version.

This German Cauliflower salad is not tossed in mayonnaise as salads typically are.  It is a vinegar-based sauce that also makes use of the leftover bacon fat.  It is usually served hot or warm, but some people prefer it at room temperature.

The mustard and parsley plus salt and pepper and the bacon drippings season this salad, along with the two different kinds of onions.

Although this low-carb version is so different, I think it would still make a great potluck dish.

I used to make German potato salad when our sons were living at home, as it was a favorite of our eldest son, and still is.  However, since it is just my husband and me, we try to keep our carbs lower.


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Green Bean and Tomato Salad


1 large head of yellow or white cauliflower

  (8 cups; 2 L)

7 slices bacon

1 small red onion, diced

1/2 cup chopped green onions (125 mL)

2 tbsp light-tasting olive oil (30 mL)

3 tbsp white vinegar (45 mL)

2 tbsp regular mustard (30 mL)

2 tsp spicy brown mustard, OR (10 mL)

  something similar

4 tbsp sweetener of choice (60 mL)

11/2 tsp dried parsley (7 mL)

1 tsp salt (5 mL)

1/4 tsp black pepper (1 mL)



In boiling water, cook cauliflower about 8 minutes, or until tender.


In large frying pan, cook bacon until as crispy as desired.  Set aside and when cool cut into bits.  Add red onion and cook until softened.  Add green onions, olive oil, white vinegar, regular mustard, spicy brown mustard, OR alternative, sweetener, parsley, salt and black pepper.  Bring to the boil and add cauliflower and half the bacon to the pan, tossing to coat well.  Turn out into a serving dish.  Garnish with remaining bacon and some diced green onions.  Serve immediately.

Yield:  8 servings

1 serving

103.3 calories

7.4 g protein

5.6 g fat

2.3 g fiber

5.2 g net carbs

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