KETO JALAPEñO POPPER POTATO SALAD | KETODIET BLOG

Keto Jalapeño Popper Potato Salad | KetoDiet Blog image

Provided by @MakeItYours

Number Of Ingredients 10

Previous Next

2 lbs (900 g) cauliflower, cut into 1-inch (2 cm) cubes
4 ounces cream cheese (113 g)
1/2 cup mayonnaise (110 g/ 3.9 oz) - you can make your own
1/2 tsp garlic powder
1/2 tsp salt
1/2 cup shredded Mexican blend cheese (56 g/ 2 oz)
1/4 cup pickled jalapeños, minced (50 g/ 1.8 oz)
3 green onions, minced (45 g/ 1.6 oz)
5 slices cooked bacon, crumbled (40 g/ 1.4 oz - cooked, about 75 g/ 2.7 oz raw)
1 fresh jalapeño, thinly sliced (14 g/0.5 oz)

Steps:

Preheat oven to 190 °C/ 375 °F and line a baking sheet with parchment. Arrange the bacon in a single layer and cook 15-20 minutes until crisp. Transfer to a paper towel lined plate.
Clean the baking sheet and cover with a new piece of parchment. Arrange the cauliflower in a single layer and cook 20-25 minutes until tender. Let cool.
In a large bowl stir together the cream cheese, mayonnaise, garlic powder, salt, shredded cheese, pickled jalapeños, green onions, bacon, and fresh jalapeños.
Add in the cooled cauliflower and toss to combine. Chill until ready to serve.