BLT Cauliflower Salad

Last summer, I found myself with an absurd amount of cauliflower from my CSA box and a serious BLT craving that would not quit. Something clicked when I roasted that cauliflower until golden and essentially built my favorite sandwich in bowl form. My husband looked at me like I had lost my mind when he saw me crumbling bacon into a salad, but one forkful changed his tune completely.

I brought this to a neighborhood potluck and watched three different people ask for the recipe, genuinely confused about what made it so addictive. My friend Sarah, who claims to hate cauliflower, went back for thirds and finally admitted she had been picking out all the roasted bits. Something magical happens when that smoky paprika hits the warm cauliflower and mingles with the cool creamy dressing.

Ingredients

• 1 large head cauliflower: Cutting into uniform bite-sized pieces ensures even roasting, and do not be shy with the olive oil here
• 2 cups cherry tomatoes: These little bursts of juice cut through all the rich creaminess perfectly
• 2 cups romaine lettuce: Provides that essential crunch and classic sandwich vibe
• 2 green onions: Their mild sharpness wakes up the whole dish
• 8 slices bacon: Cook until super crisp because you want those bacon crumbles to maintain texture in the salad
• 1/2 cup mayonnaise and 1/4 cup sour cream: This combination creates the perfect creamy tangy base
• 1 tablespoon lemon juice: Fresh is absolutely worth it here for brightness
• 1 teaspoon Dijon mustard: Just enough subtle heat and depth
• 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika: The smoky notes here are what make the cauliflower feel bacon-adjacent
• Salt and black pepper: Season generously at every stage
• 1/4 cup shredded cheddar cheese: Totally optional but honestly why not

Instructions

Get that cauliflower golden:

Preheat your oven to 425°F and spread those florets on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper, then roast for 20 to 25 minutes, stirring halfway through, until everything is beautifully caramelized and tender.

Whisk up the magic sauce:

In a large bowl, combine the mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Whisk until completely smooth and taste it to make sure the seasoning is right.

Bring it all together:

Add the roasted cauliflower, cherry tomatoes, romaine, green onions, crumbled bacon, and cheddar if you are using it to the bowl with the dressing. Gently toss until everything is coated in that creamy goodness.

The final touch:

Taste and adjust any seasoning, then serve immediately or let it chill for up to 2 hours to let the flavors meld even more.

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My sister-in-law requested this for every single family gathering last summer, and I honestly cannot blame her. There is something about the combination of warm roasted cauliflower against cold crisp lettuce that just works.

Make It Your Own

Sometimes I add avocado chunks when I want extra creaminess, and other times I swap the romaine for mixed greens. The core concept is flexible enough that you can play with it while keeping the soul intact.

Perfect Pairings

This shines alongside grilled chicken or fish, but I have also served it as a light main course with some crusty bread on the side. The smoky flavors complement practically anything from the grill.

Batch Cooking Wisdom

I learned to roast extra cauliflower when I have the oven on because it keeps beautifully in the fridge. The assembly takes literally five minutes when the components are ready to go.

• Cook your bacon ahead of time and keep it in the fridge for quick salad additions
• The dressing can be made a day in advance and actually tastes better after the flavors hang out
• If taking this to a potluck, keep the dressing separate and toss right before serving

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This salad has become my go-to for whenever I need to feed a crowd without spending hours in the kitchen. The way those familiar BLT flavors translate into something fresh and unexpected never fails to make people happy.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the components ahead. Roast the cauliflower and cook the bacon up to 2 days in advance. Store them separately in the refrigerator. Assemble with fresh dressing just before serving to maintain the best texture and prevent wilting.

→ What can I use instead of bacon for a vegetarian version?

Try plant-based bacon alternatives, tempeh bacon, or smoked coconut flakes. For extra protein and heartiness, add roasted chickpeas seasoned with smoked paprika. The smoky flavor helps maintain that classic BLT profile.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the lettuce may soften over time. For best results, keep the dressing separate and toss individual portions before eating.

→ Can I use frozen cauliflower?

Fresh cauliflower works best as it roasts more evenly and maintains better texture. If using frozen, thaw completely and pat dry before roasting. You may need to adjust cooking time to achieve the desired golden-brown color.

→ What other vegetables can I add?

Diced cucumber, bell peppers, or avocado chunks make excellent additions. Sliced radishes add a nice peppery crunch. For extra greens, try mixing in spinach or arugula along with the romaine lettuce.

→ Is the dressing customizable?

Absolutely. For a lighter version, use Greek yogurt instead of sour cream. Add fresh herbs like parsley, dill, or chives for more flavor. A splash of vinegar can replace lemon juice, or add a dash of hot sauce for some heat.