BLT Cauliflower Salad (Printable)
Fresh hearty salad with roasted cauliflower crispy bacon juicy tomatoes and creamy dressing.
# What You'll Need:
→ 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 Tips:
01 -
- Roasting the cauliflower transforms it into something deeply savory and surprisingly substantial
- The combination of hot roasted cauliflower and cold crisp vegetables creates this incredible temperature contrast
02 -
- Warm cauliflower will wilt the lettuce so let it cool completely before assembling
- The salad needs at least 30 minutes in the refrigerator for flavors to really marry together
03 -
- Cook your bacon in the oven on the same pan as the cauliflower to save time and cleanup
- Double the smoked paprika if you love bold smoky flavor