Southwest Cauliflower Salad Recipe Low Carb Keto Paleo

With the flavors of chipotle, lime, and cilantro this Southwestern Cauliflower Salad Recipe will be one of the best things you have ever eaten.

Southwestern Cauliflower Salad Recipe- Low Carb, Dairy Grain Gluten Free, THM S, Paleo

This Southwest Cauliflower Salad Recipe seriously was one of the best things I’ve ever eaten. If I didn’t have other people I needed to feed I really would’ve stood barefoot in my kitchen and eaten the entire bowl. I think it was even better than the potato salad I based it off of. No offense Mr. Flay.

My Southwestern Cauliflower Salad Recipe is inspired by one of my favorite potato salad recipes ever. Bobby Flay’s Mesa Grill Potato Salad. I’ve never been to Mesa Grill and I don’t even own the cookbook this recipe appears in. Many, many years ago I was a nanny for about a year. The family I nannied for were foodies in the process of opening a restaurant the year I worked for them. They had a large assortment of cookbooks I used to peruse and jot down intriguing recipes. This is one I’ve made ever since.

I’ve made a bunch of tweaks to appeal to my family’s taste buds and subbed steamed cauliflower for the potatoes to lower the carbs but the flavors of chipotle, lime, and cilantro still stand out.

Having chipotle puree in my freezer is a necessity. It takes me about a year to use the 7 oz of puree you get from one small can but when I want a little heat and a little smoke it’s perfect. I stir a bit into mayo quite often to make a quick chipotle mayo for lettuce wraps and sandwiches. It is an easy way to dress up a pantry staple.

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5 from 2 votes

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Southwest Cauliflower Salad Recipe

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

 

With the flavors of chipotle, lime, and cilantro this Southwestern Cauliflower Salad Recipe will be one of the best things you have ever eaten.

Course: Salad, Side, Side Dish, vegetable

Cuisine: American

Servings: 8 servings

Calories: 221 kcal

Author: Taryn

Ingredients

• 1 large head of cauliflower approx. 2 pounds, cut into bite-sized pieces
• 1 cup mayo
• 2 tbsp Dijon mustard
• 1 tbsp fresh lime juice
• 1 tbsp minced garlic
• 1/2 tbsp chipotle pepper puree ***
• 3/4 tsp salt
• 1 tbsp chopped cilantro leaves
• 1/2 medium onion chopped
• 1/2 sweet pepper chopped

Instructions

1. Steam the cauliflower for 6 minutes in a large covered pot with about 1/2 inch of boiling water in the bottom. Drain and cool to room temperature.
2. Meanwhile, stir together the mayo, mustard, lime juice, garlic, chipotle puree, and salt. Stir in the cilantro, onion, pepper, and cooked cauliflower. Serve at room temperature or chill in the refrigerator.

Recipe Notes

*** To make the chipotle puree simply blend a can of chipotles in adobo in a small food processor. This freezes really well. I freeze it in 1/2 tablespoon portions in an ice cube tray so I can take one out when needed.

Nutrition Facts

Southwest Cauliflower Salad Recipe

Amount Per Serving

Calories 221 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 3g 15%

Cholesterol 11mg 4%

Sodium 480mg 20%

Potassium 290mg 8%

Total Carbohydrates 6g 2%

Dietary Fiber 2g 8%

Sugars 2g

Protein 2g 4%

Vitamin A 5.3%

Vitamin C 62.9%

Calcium 2.7%

Iron 2.8%

* Percent Daily Values are based on a 2000 calorie diet.