Low carb, German style cauliflower recipe is perfect with grilled pork. Its flavor is much like a German potato salad. Tender cauliflower, crispy bacon, and rich sauteed onion are mixed into a tangy, slightly sweet mustard dressing. The flavor is a little sweet, a little sour, and a little smokey.

For this recipe you’ll need: fresh cauliflower, bacon, onion, cider vinegar, grainy mustard, ground horseradish, stevia, salt, pepper, parsley, and a heavy iron skillet.

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When I was growing up we had a pool. Summers were full of cookouts and pool parties with my family and several neighbors that were all close friends. Nearly every Saturday afternoon they’d walk down the street to our house carrying a covered dish of some sort.

Maybe that’s where I got my love of food from — I don’t know. What I do know is that those dishes were places on a table out on the deck next to the grill and we kids would just star at the mountain of food. Macaroni salads, fruit salads, and potato salads were always part of the collection.

This low carb German style cauliflower recipe is perfect with grilled pork! From Lowcarb-ology.com

Now, my mom was known for her potato salad. It was the old fashioned style with plenty of mayonnaise and a little mustard. Our neighbor across the street brought her potato salad, too. The two were so different that nobody minded. Her potato salad was made in a casserole and it was warm. A tangy, piquant smell squeezed out from the edges of the plastic wrap and a good sniff would make your mouth water in anticipation. Bacon and onions were mixed in — I think I ate my weight in that stuff. Pretty sure she didn’t ever take home leftovers.

Low carb German style cauliflower recipe is a full of tangy flavor! From Lowcarb-ology.com

I thought of that German potato salad one day and knew I was going to copy it in a low carb form. It took some time but I got this German style cauliflower recipe until it was just right.Remove the potatoes you remove most the carbs. The cauliflower soaks up the warm mustard dressing just like the potatoes do!

Our Costco has a grass-fed beef smoked sausage that has 0 carbs. I have to tell you that this German style cauliflower recipe cozies up to that sausage just right.

This German style cauliflower recipe is an easy summer side dish. SO good. From Lowcarb-ology.com

Be sure to cook the cauliflower just until it is tender. You want it to hold its shape and not be mushy. Drain it and dry it off really well on paper towels before you add it to the grease in the pan. And, you’ll need a heavy iron skillet to fry the cauliflower with or it will stick to the pan. Just let that pan get good and hot before you add the cauliflower.

Here’s that low carb German style cauliflower recipe

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Table of Contents

German Style Cauliflower Recipe

Tangy and delicious! This low carb German style cauliflower recipe is full of tangy flavor.

Course Side

Cuisine Eastern European – Low Carb, german

Keyword cauliflower

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 61kcal

Author Marye

Ingredients

2 cups cauliflower about 200g
1 tablespoon water 1/2 ounce
5 slices bacon bacon about 6 oz or 168g
1/4 cup onion 41 g or 1.5 oz, diced or sliced
1 tablespoon vinegar 1/2 ounce
2 teaspoons grainy mustard (0.32 ounce or 9.08g
1/4 teaspoon horseradish optional
Pinch of stevia
Salt & Pepper to taste
Parsley for garnish

Instructions

Slice cauliflower into 1/4-inch thick slices.
Cut into bite sized pieces.
Place the cauliflower and water in a microwave safe dish.
Cover with plastic wrap and microwave for about 2 1/2 minutes or until just tender.
Drain, then turn out onto paper towels and dry as much as possible.
Cook the bacon in the skillet until crispy.
Remove the bacon to a plate but reserve the bacon grease in the pan.
Add the onion to the hot bacon grease and cook, stirring often, until the onion is tender and just begins to turn golden brown on the edges.
Remove the onion from the pan but reserve the bacon grease in the pan.
Add the cooked, dried cauliflower to the hot bacon grease.
Cook, stirring often, until it is golden brown in spots.
Add the bacon and onion back to the pan.
Stir to blend.
Turn heat off.
In a small bowl mix the vinegar, mustard, horseradish, and stevia.
Spoon over the cauliflower mixture and stir to coat the cauliflower.
Taste and add salt and pepper as needed.
Sprinkle with parsley before serving.
Serve hot or at room temperature.