Keto Not Your Mother’s Potato Salad

Cream Heavy Whipping

0.13 cup

Cheddar cheese

0.25 cup, shredded

While bringing a full pot of water and the salt to a boil, chop raw cauliflower into chunky medium and smalled-sized florets. Make the cauliflower florets similar in size to cubed potatoes you’d eat in a potato salad. Add the cauliflower to the boiling water, and cook until they are just tender enough to pierce with a fork. Again, it should be comparative to as tender as you would cook potatoes. Once the cauliflower is cooked, drain the water and use a slotted spoon to transfer the florets to a clean mixing bowl.

Let the cauliflower cool until it’s no longer steaming. Meanwhile, make the cheese sauce by melting butter in a pot over low heat on the stove. Stir heavy cream and almond milk into the butter, and cook until the fats mix together and start to bubble. Stir shredded cheese into the pot until it all melts, never bringing the heat above a simmer. Once the cheese has melted, remove the sauce from the stove. Stir sour cream into the sauce, then set it aside to cool and thicken.

Cook bacon in a pan on the stove until it’s crispy. Once the bacon has cooled, chop it into bits. Now, pour the cheese sauce over the cooled cauliflower, and gently fold the two ingredients together until the cauliflower is coated in cheese sauce. Add bacon and minced chives to the bowl, and fold the ingredients together a final time. Cover the bowl and refrigerate the salad for 1 hour to have a chilled recipe, or you can serve the salad warm before the cheese sauce cools too much.