Hiya, everyone! Look who it is! Yep, it’s our good friend, cauliflower, again. Because I CAN’T. GET. ENOUGH. of this cruciferous vegetable. And this crispy cauliflower salad is no exception.

Did you know cruciferous vegetables are a powerful tool for women seeking better hormonal balance? This includes issues related to estrogen dominance (or low progesterone), PCOS, and other hormonal imbalances. Cruciferous vegetables contain a powerful substance called Diindolylmethane, or DIM. DIM binds to estrogen and helps to remove it from our bodies. It also supports detoxification pathways in our cells and liver that help break down and clear excess estrogen.

As a woman with PCOS, I make sure to include several servings of cruciferous vegetables into my diet every day. And with the versatility of broccoli and cauliflower, it’s tough to get sick of eating them. From riced broccoli stems to chipotle cauliflower mash, the sky is the limit. This Crispy Cauliflower Salad is a great, low-carb substitute for potato salad. It has all the tangy flavor of potato salad, without all the extra carbs. Dig in.


Crispy Cauliflower Salad | Paleo, Low-carb, Keto | The Real Food Effect by Candace Kennedy, Holistic NutritionistCrispy Cauliflower Salad | Paleo, Low-carb, Keto | The Real Food Effect by Candace Kennedy, Holistic NutritionistHere’s what you need:


  • 1 large head cauliflower, cut into small florets
  • 1/2 medium red onion, thinly sliced
  • 2 T olive oil 
  • 1 t salt
  • 1/2 to 1 t freshly ground black pepper
  • 2 T sour cream (I love Nancy’s cultured sour cream)
  • 1/8 cup white balsamic vinegar (you could also use apple cider vinegar)
  • 1 t honey
  • 1 t dijon mustard
  • 1/4 cup parsley, chopped
  • 4 slices high-quality bacon, cooked
  • 1/2 avocado, large diced

Kitchen tools and gadgets:

Here’s what you do:

  1. Preheat your oven to 425 degrees. 
  2. Toss the cauliflower and red onions with olive oil, sea salt, and black pepper.
  3. Roast the cauliflower and onion at 425 until they get crispy and starts to turn golden, about 20 to 30 minutes. flipping occasionally.
  4. Meanwhile, combine the sour cream, honey, mustard, and vinegar in a small bowl.
  5. Remove the cauliflower from the oven and toss the cauliflower with the sour cream mixture.
  6. Then add the parsley and bacon and stir until everything is evenly combined.
  7. Serve warm or cold topped with avocado and/or extra chopped parsley. 
  8. Leave a comment on this blog post. I would love and greatly appreciate your feedback, questions, and suggestions for this recipe. Please leave me a note in the comment section below! Thanks, in advance. You’re the best!


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Crispy Cauliflower Salad | Paleo, Low-carb, Keto | The Real Food Effect by Candace Kennedy, Holistic Nutritionist


Important notes:

I am not a doctor, and I don’t claim to be one. I can’t prevent, treat, cure or diagnose illness or disease. The information presented on this website is not meant to replace a one-on-one relationship with your health care professional and is not intended as medical advice, treatment or diagnosis. The purpose of this website is to share knowledge from my research and experience. I encourage you to make your own decisions regarding your health care based on your own research and relationship with your health care professional. 

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