BLT Cauliflower Salad (Print version)
Fresh cauliflower salad with crispy bacon, tomatoes, and creamy dressing
# Ingredient List:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 cups cherry tomatoes, halved
03 - 2 cups romaine lettuce, chopped
04 - 2 green onions, thinly sliced
→ Meat
05 - 8 slices bacon, cooked crisp and crumbled
→ Dairy
06 - 1/2 cup mayonnaise
07 - 1/4 cup sour cream
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
→ Herbs & Spices
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - Salt and black pepper, to taste
→ Optional
13 - 1/4 cup shredded cheddar cheese
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on the baking sheet, drizzle with olive oil, and season lightly with salt and black pepper. Roast for 20–25 minutes until golden and tender, stirring halfway through. Let cool.
03 - In a large bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth.
04 - Add roasted cauliflower, cherry tomatoes, romaine lettuce, green onions, crumbled bacon, and cheddar cheese (if using) to the bowl. Gently toss to coat everything in the dressing.
05 - Taste and adjust seasoning. Serve immediately or chill for up to 2 hours for enhanced flavor.
# Expert Advice:
01 -
- The roasted cauliflower brings this incredible meaty satisfaction that actually stands up to the bacon
- You get all those familiar smoky salty creamy flavors without the bread coma
02 -
- The cauliflower really needs to cool slightly before tossing or it will wilt the romaine instantly
- This salad is best served the same day because the lettuce gets sad after too long in dressing
03 -
- Spread the cauliflower in a single layer without overcrowding the pan for the best caramelization
- Reserve some extra bacon for sprinkling on top just before serving