Loaded Cauliflower Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
1 head cauliflower cut into bite-sized pieces, about 8 cups
02 -
1 tablespoon olive oil
03 -
salt and black pepper to taste
04 -
½ cup sliced radishes
05 -
½ cup diced celery
06 -
½ cup shredded sharp cheddar cheese
07 -
2 green onions sliced
08 -
4 slices bacon cooked and crumbled
→ For the Dressing
09 -
½ cup mayonnaise
10 -
¼ cup sour cream
11 -
3 tablespoons sweet relish
12 -
1 teaspoon yellow mustard or dijon mustard
13 -
2 tablespoons apple cider vinegar
14 -
salt and black pepper to taste
# Instructions:
01 -
Preheat oven to 425°F. Toss cauliflower pieces with olive oil, salt and pepper. Roast on a sheet pan for 15 to 20 minutes or until tender-crisp. Set aside to cool completely.
02 -
Whisk all dressing ingredients in a small bowl until well combined and smooth.
03 -
Place cooled cauliflower in a large bowl along with the remaining ingredients. Toss with dressing. Chill at least 2 hours before serving to allow flavors to blend.
# Notes:
01 -
Do not overcook the cauliflower, it should be tender-crisp.
02 -
Use the add-ins listed in the recipe or add whatever you add to potato salad. Boiled eggs are a great addition.
03 -
Chill before serving to allow the flavors to blend.