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German Roasted Cauliflower Salad
German Roasted Cauliflower Salad
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Prep Time:
35 minutes
Total Time:
1 hour 35 minutes
Satisfying low-carb twist on German potato salad with deep roasted flavors.
Ingredients:
  • 1 large head cauliflower, cut into 1/2- to 1-inch florets
  • Cooking spray
  • Salt and pepper
  • 6 slices bacon, chopped
  • 1/2 cup finely chopped sweet onion
  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
Instructions:
  • Preheat oven to 425°F. Place cauliflower in a single layer on a nonstick cookie sheet. Drizzle cauliflower with cooking spray and season with salt and pepper. Roast in the oven for 15 minutes. Stir the cauliflower and continue roasting for an additional 5 to 10 minutes, or until tender and golden brown.
  • In a 10-inch skillet, crisp up the bacon over medium heat. Transfer the bacon to a paper towel-lined plate using a slotted spoon. Cook the onion in the delicious bacon drippings until golden brown. Then, remove the onion with a slotted spoon and place it on the plate with the bacon.
  • Combine the roasted cauliflower, bacon, and onion in a large bowl. In a separate small bowl, whisk together the oil, vinegar, sugar, mustard, and paprika until smooth. Pour the dressing over the cauliflower mixture and toss to evenly coat. Season with salt and pepper to your liking. Cover and refrigerate for at least 1 hour or overnight until chilled.

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