Low-carb cauliflower salad is a delicious complement to any meal. With roasted cauliflower, crunchy vegetables and crumbled bacon, all mixed with a creamy sauce, this side dish will be a success!
INGREDIENTS
1 cauliflower head
1 tablespoon of olive oil
salt and pepper to taste
1/2 cup sliced radishes
1/2 cup chopped celery
1/2 cup of grated and spicy cheddar cheese
2 chopped green onions
4 slices of cooked and shredded bacon
Dressing
1/2 cup of mayonnaise
1/4 cup sour cream
3 tablespoons of pickles, dill or sweet.
1 teaspoon of Dijon mustard
1 tablespoon of optional apple cider vinegar
salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 425F.
Cut the cauliflower head into smaller florets, removing the thick central core of the cauliflower.
Place the cauliflower florets on a baking tray lined with parchment paper and spray with the olive oil. Sprinkle with salt and pepper, then use your hands to stir the cauliflower and cover it evenly with the oil and seasonings.
Bake for 15 minutes, or until tender and crisp. Set aside to cool completely to room temperature.
In a small bowl, whisk together mayonnaise, sour cream, seasoning, Dijon mustard and apple cider vinegar. Season with salt and pepper to taste.
In a large bowl, mix the chilled cauliflower, sliced radishes, chopped celery, grated cheese, chopped green onions and crumbled bacon. Add dressing and stir until combined.
Cover the salad and refrigerate for 2 hours before serving.