Loaded Cauliflower Salad
With a creamy dressing, tender cauliflower, crispy bacon, and cheese, this Loaded Cauliflower Salad is about to become your new summer picnic go-to.
Servings: 6 servings
Ingredients
For the Cauliflower Salad
- 8 cups cauliflower florets
- 6 slices bacon, cooked to a crisp and crumbled
- 2 green onions, thinly sliced
- 1 cup shredded cheddar cheese
- finely chopped parsley, for garnish
For the Dressing
- 1/2 cup sour cream, (or plain yogurt)
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- salt and freshly ground black pepper, to taste
Instructions
- Place cauliflower florets in a cooking pot and cover with cold water; set over high heat and bring to a boil.
- Reduce heat to medium-low; cover the pot and simmer for 3 to 4 minutes, or until cauliflower is fork tender, but not mushy.
- Drain the cauliflower and run it under cold water to cool it and stop it from cooking further. DRAIN well and pat dry with paper towels.
- In a large salad bowl combine sour cream, mayonnaise, lemon juice, mustard, salt and pepper; whisk until thoroughly incorporated.
- Add the prepared cauliflower florets to the dressing and toss gently.
- Taste for salt and adjust accordingly.
- Fold in the bacon, green onions, and shredded cheddar cheese.
- Cover and chill in the fridge for an hour or so.
- Garnish with parsley. Serve.
Notes
- NET CARBS: 5 g
Nutrition
Calories: 304kcal | Carbohydrates: 8g | Protein: 11g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 387mg | Potassium: 504mg | Fiber: 3g | Sugar: 4g | Vitamin A: 363IU | Vitamin C: 66mg | Calcium: 192mg | Iron: 1mg
