BLT Cauliflower Salad

Last summer, my neighbor brought this salad to a potluck and I honestly went back for thirds. The way the roasted cauliflower soaks up that smoky bacon flavor while staying crisp and fresh just clicked. Now it's my go-to when I want something hearty but not heavy.

I made this for my dad's birthday lunch, skeptical about cauliflower standing up to bacon. He literally stopped mid conversation, looked at me, and said 'this is the best salad I've ever had.' That's when I knew this recipe was a keeper.

Ingredients

• 1 large head cauliflower: Cutting into uniform florets ensures even roasting, and slightly smaller pieces get more caramelized edges
• 2 cups cherry tomatoes: Their natural sweetness balances the salty bacon, and halving them releases juices into the dressing
• 2 cups romaine lettuce: Adds that classic BLT crunch and freshness that ties everything together
• 2 green onions: A mild onion bite that cuts through the rich dressing without overpowering
• 8 slices bacon: Cook until extra crispy because it will soften slightly when tossed with the dressing
• 1/2 cup mayonnaise: The creamy base that makes this salad feel indulgent and satisfying
• 1/4 cup sour cream: Tangy richness that lightens the mayonnaise and adds depth
• 1 tablespoon lemon juice: Bright acidity that cuts through all the rich elements and keeps flavors vibrant
• 1 teaspoon Dijon mustard: Just enough sharpness to make the dressing memorable
• 1/2 teaspoon garlic powder: Even seasoning throughout the dressing without any raw garlic bite
• 1/2 teaspoon smoked paprika: The secret ingredient that makes the whole salad taste like it spent time on a grill
• Salt and black pepper: Finish with fresh cracked pepper and taste before adding much salt
• 1/4 cup shredded cheddar cheese: Optional, but adds salty sharpness that makes this feel like a complete meal

Instructions

Roast the cauliflower:

Preheat oven to 425°F and line a baking sheet with parchment. Toss cauliflower florets with olive oil, salt, and pepper, then roast for 20 to 25 minutes until golden and tender, stirring halfway. Let them cool slightly so they do not wilt the greens.

Whisk the dressing:

In a large bowl, combine mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Whisk until completely smooth and taste to adjust seasoning.

Assemble the salad:

Add roasted cauliflower, cherry tomatoes, romaine lettuce, green onions, crumbled bacon, and cheddar cheese to the bowl with dressing. Gently toss until everything is evenly coated.

Season and serve:

Taste and add more salt or pepper if needed. Serve immediately while cauliflower still has some warmth, or refrigerate up to 2 hours for flavors to meld.

Pin Recipe

This has become my standby for bringing to friends who need dinner. Something about the familiar BLT flavors in a fresh format makes people feel taken care of and comforted at the same time.

Making It Your Own

I have swapped in turkey bacon and smoked paprika bumps up the smokiness perfectly. You can also add diced avocado for creaminess or chopped hard boiled eggs to lean even harder into the BLT theme.

Perfect Pairings

Grilled chicken or fish turns this into a complete dinner. For a vegetarian main, add chickpeas or white beans for protein. Crusty bread on the side never hurts either.

Getting Ahead

You can roast the cauliflower and cook the bacon up to two days ahead. Keep them separate in the fridge. Whisk the dressing and chop all vegetables the morning you plan to serve, then toss everything together about an hour before eating.

• Dress the salad just before serving to keep romaine crisp
• Save a handful of bacon for garnish so it stays crunchy on top
• If taking to a picnic, keep dressing separate and toss on site

Pin Recipe

Hope this becomes one of those recipes you make without even thinking about it. There is something wonderful about a dish that feels familiar but still surprises everyone at the table.

Recipe FAQs

→ Can I make this cauliflower salad vegetarian?

Yes, simply omit the bacon or use a plant-based bacon alternative. You can add extra seasonings like smoked paprika or liquid smoke to maintain the smoky flavor profile.

→ How long does BLT cauliflower salad last in the refrigerator?

The salad stays fresh for up to 2 days when stored in an airtight container. The cauliflower may soften slightly, but the flavors will continue to develop. Add the lettuce just before serving for the best texture.

→ Can I use frozen cauliflower instead of fresh?

Fresh cauliflower works best for roasting since it maintains better texture. Frozen cauliflower tends to become mushy when roasted. If using frozen, thaw and pat dry thoroughly before roasting at a higher temperature for less time.

→ What can I substitute for mayonnaise in the dressing?

Greek yogurt creates a tangier, lighter version while avocado offers creamy richness without the dairy. For a dairy-free option, use cashew cream or a mayonnaise alternative made from plant oils.

→ Is this cauliflower salad served warm or cold?

It works both ways. Serve slightly warm right after roasting the cauliflower, or chill completely for a refreshing cold salad. The flavors meld beautifully after refrigerating for 1-2 hours.

→ Can I add other vegetables to this BLT salad?

Absolutely. Diced avocado adds creaminess, sliced cucumbers provide crunch, and bell peppers contribute sweetness. Fresh herbs like parsley, chives, or basil also enhance the overall flavor.