Eating low carb can be a real challenge for someone who loves pasta and whose favorite vegetable is the potato. I have been trying to do better on that score. As a type 2 diabetic, I really need to be watching my carb intake.
It was more difficult when I shared a house with someone else, but now that I am on my own, I really have no excuse not to be stricter with myself. Our health is so important after all.
I have noticed of late that I feel so much better when I am stricter with myself. On the days that I am naughty and throw caution to the wind I am in a lot of pain. That is a lesson to me to be much more careful about what I put into my mouth.
With that in mind I have been experimenting lately with lower carb foods and recipes that will be much better for myself to eat. My father is a diabetic as well, and my sister is pre-diabetic, so we are all watching the carbs!
This recipe I am sharing with you today for a cream fauxtato salad is one which I have adapted from a magazine I bought a month or so ago called Keto Made Easy. It is by the people at delish.
I have cut the recipe in half as there is only me in the house and although I can certainly take some over to my sister for her to try (and I will definitely be doing that), neither one of us wants to be eating this type of thing for days and days!!!
WHAT YOU NEED TO MAKE CREAMY LOADED FAUXTATO SALAD
The ingredient list for this delicious salad is very simple. You can certainly double everything if you are wanting something tasty to take to a pot luck or family gathering!
- 1 small head of cauliflower, trimmed and cut into florets
- 3 slices of streaky bacon
- 1/4 cup (30g) dairy sour cream
- 2 TBS mayonnaise
- 1/2 TBS fresh lemon juice
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 3/4 cup (90g) grated sharp cheddar cheese
- 2 TBS finely chopped fresh chives
If you can't find a small head of cauliflower then use half of a larger one. Do try to use the freshest cauliflower you can find. Frozen cauliflower is not suitable for this recipe.
Using full fat anything flies in the face of everything I have tried to do for years and years in an effort to control my weight. However, low fat ingredients usually have sugars and things added to make them taste better. (You got to replace the flavor of fat somehow.) So do use full fat mayo.
I like to use sharp (strong) cheddar cheese. You get a lot more flavor from this stronger cheese and as a consequence don't need to use quite as much.
I had thought it a lot of garlic powder (make sure you don't use salt) but really it works just as is!
I used thick cut streaky bacon. When I buy my bacon I take it all out of the package and I roll up each individual rasher into a tight cylinder. I then place them all into an air tight freezer container.
They keep for ages and you can easily take out just as many rashers as you need at any given time. They don't take very long to thaw out, and if you are wanting chopped bacon, they are really easy to chop from frozen.
Remember both cheese and bacon are salty so do be judicious with your use of salt in this recipe.
HOW TO MAKE CREAMY LOADED FAUXTATO SALAD
This is relatively easy to make and goes together very quickly if you have everything ready to go before you start!
Fill a large skillet to 1/4 inch with water. Bring to the boil. Add the cauliflower florets, cover and steam for 4 minutes, until crispy tender. Drain well.Set aside and allow to cool.
Cook the bacon rashers until crisp in the same skillet, about 4 minutes per side. Remove and drain on a paper towel lined plate.Whisk the sour cream, mayonnaise, lemon juice and garlic power together in a medium sized bowl. Gently fold in the cauliflower, lightly tossing it together to coat it with the dressing. Season to taste with salt and black pepper.
Fold in most of the cheese, bacon and chives, reserving some for on top.
Transfer to a pretty serving plate. Scatter the remaining cheese, bacon and chives over top and serve, warm or at room temperature.
If you are not watching the carbs, you might be interested in some of my other potato salad recipes. I can promise you all of them are incredibly delicious! (And I'm not just saying that!!)
CLASSIC POTATO SALAD (SMALL BATCH) - This is a smaller sized recipe of my regular potato salad. This is how my mother made it and its perfect in my opinion. No bells and whistles. Just simple good ingredients put together in a most delicious way!
HONEY MUSTARD POTATO SALAD - A tasty combination of both white and sweet potatoes in a lush tangy honey mustard vinaigrette dressing. This is excellent with cold sliced meats!
BISTRO POTATO SALAD - This is one of my all time favorite potato salads. It boasts a lovely herby vinaigrette dressing, hard boiled egg, radishes, etc. This is a real winning combination!
This keto diabetic friendly fauxtato salad is quite simply delicious. I really enjoyed it. I hope that you will be inspired to want to try it yourself.
Whether you double the recipe to share with friends or make as is to please yourself, or your small family, I think this is something you are really going to enjoy!
Creamy Loaded Fauxtato Salad
Yield: 3Author: Marie RaynerPrep time: 5 MinCook time: 15 MinTotal time: 20 MinI down sized a recipe I found in a magazine for a loaded cauliflower fauxtato salad! This is not only low carb, keto and diabetic friendly, but delicious as well!Ingredients
- 1 small head of cauliflower, trimmed and cut into florets
- 3 slices of streaky bacon
- 1/4 cup (30g) dairy sour cream
- 2 TBS mayonnaise
- 1/2 TBS fresh lemon juice
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 3/4 cup (90g) grated sharp cheddar cheese
- 2 TBS finely chopped fresh chives
Instructions
- Fill a large skillet to 1/4 inch with water. Bring to the boil. Add the cauliflower florets, cover and steam for 4 minutes, until crispy tender. Drain well.
- Set aside and allow to cool.
- Cook the bacon rashers until crisp in the same skillet, about 4 minutes per side. Remove and drain on a paper towel lined plate.
- Whisk the sour cream, mayonnaise, lemon juice and garlic power together in a medium sized bowl. Gently fold in the cauliflower, lightly tossing it together to coat it with the dressing. Season to taste with salt and black pepper.
- Fold in most of the cheese, bacon and chives, reserving some for on top.
- Transfer to a pretty serving plate. Scatter the remaining cheese, bacon and chives over top and serve, warm or at room temperature.
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