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Fully Loaded Cauliflower Salad
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
130 minutes
Loaded Cauliflower "Potato" Salad: A flavorful twist with crispy bacon and gooey Cheddar, perfect for fooling even the pickiest eaters.
Ingredients:
  • 4 slices bacon
  • 1 head cauliflower, chopped into bite size pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 0.5 cup fat-free sour cream
  • 0.5 cup reduced-fat mayonnaise
  • 4 ounces shredded sharp white Cheddar cheese
  • 4 green onions, chopped
  • 1 bunch chopped fresh chives
  • 2 dashes hot pepper sauce (such as Frank's RedHot®)
  • 0.25 teaspoon paprika
Instructions:
  • In a large, deep skillet over medium-high heat, brown the bacon evenly for about 10 minutes, turning occasionally. Drain the cooked bacon on a paper towel-lined plate and crumble into bacon bits once cooled.
  • Preheat the oven to 400°F (200°C) and cover a baking sheet with foil.
  • In a large bowl, toss cauliflower florets with olive oil, minced garlic, salt, and black pepper. Spread the seasoned cauliflower on a foil-lined baking sheet and roast in a preheated oven until golden brown, approximately 15-20 minutes. Allow to cool before serving.
  • Combine the chilled roasted cauliflower with sour cream and mayonnaise in a large bowl, stirring to mix. Gently incorporate shredded Cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. Season with salt and black pepper to taste. Chill in the refrigerator for 1 to 2 hours before serving.

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