Loaded Cauliflower Salad Recipe
Loaded Cauliflower Salad is a delicious, low-carb alternative to traditional potato salad. This fresh and hearty dish features roasted cauliflower florets combined with creamy dressing, crispy bacon, tangy cheese, and fresh green onions. It’s a flavorful and satisfying salad that can be served as a side dish or a main course, perfect for potlucks, barbecues, or a light lunch. The salad offers a delightful crunch with each bite, making it an enjoyable way to include more vegetables in your diet.
Ingredients
1 head cauliflower, cut into bite-sized pieces (about 8 cups)
1 tablespoon olive oil
Salt and black pepper, to taste
½ cup sliced radishes
½ cup diced celery
½ cup shredded sharp cheddar cheese
2 green onions, sliced
4 slices bacon, cooked and crumbled
For the Dressing:
1 cup Greek yogurt
3 tablespoons sweet relish
1 teaspoon yellow mustard (or Dijon mustard for a tangier flavor)
2 tablespoons apple cider vinegar
Salt and black pepper, to taste
Instructions:
Roast the Cauliflower:
Preheat the oven to 400°F (200°C). Toss the cauliflower florets in olive oil, season with salt and pepper, and spread them evenly on a baking sheet.
Roast for 20-25 minutes until the cauliflower is tender and slightly golden. Let it cool slightly before assembling the salad.
Prepare the Dressing:
In a small bowl, whisk together the Greek yogurt, sweet relish, mustard, apple cider vinegar, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad:
In a large mixing bowl, combine the roasted cauliflower, sliced radishes, diced celery, shredded cheddar cheese, and green onions.
Pour the dressing over the salad and toss until everything is well coated.
Add Bacon and Serve:
Gently fold in the crumbled bacon. Serve the salad chilled or at room temperature.
Optional Garnishes:
Top with extra green onions, a sprinkle of cheese, or a dash of paprika for added flavor and color.
Preparation Tips:
Roasting Cauliflower: Toss cauliflower florets in olive oil, salt, and pepper before roasting at 400°F (200°C) for about 20-25 minutes until tender and slightly browned.
Bacon Alternatives: For a vegetarian option, substitute bacon with crispy chickpeas or omit entirely.
Make-Ahead: This salad can be made a few hours in advance; however, add the dressing just before serving to keep the salad fresh.
Serving Suggestions:
Pair with grilled meats, serve alongside burgers, or enjoy it as a light meal.
Offer as a side dish for holiday gatherings or barbecues.
Variations:
Add chopped vegetables like bell peppers, celery, or red onion for extra crunch.
Include avocado for creaminess or nuts for added texture.
Spice it up with a pinch of cayenne pepper or hot sauce in the dressing.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and develop over time.
Feel free to adjust the ingredients and seasonings to match your taste preferences!
This Loaded Cauliflower Salad is a delicious low-carb alternative to traditional potato salad, perfect for a picnic or as a side dish for any meal!