BLT Cauliflower Salad (Printable Version)
A fresh hearty salad featuring roasted cauliflower, crispy bacon, tomatoes, and creamy dressing inspired by the classic BLT sandwich.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 cups cherry tomatoes, halved
03 - 2 cups romaine lettuce, chopped
04 - 2 green onions, thinly sliced
→ Meat
05 - 8 slices bacon, cooked crisp and crumbled
→ Dairy
06 - 1/2 cup mayonnaise
07 - 1/4 cup sour cream
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
→ Herbs & Spices
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - Salt and black pepper, to taste
→ Optional
13 - 1/4 cup shredded cheddar cheese
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet, drizzle with olive oil, and season lightly with salt and black pepper. Roast for 20-25 minutes until golden and tender, stirring halfway through. Let cool.
02 - In a large bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth.
03 - Add roasted cauliflower, cherry tomatoes, romaine lettuce, green onions, crumbled bacon, and cheddar cheese (if using) to the bowl with the dressing. Gently toss to coat everything evenly.
04 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld together.
# Expert Tips:
01 -
- The roasted cauliflower brings this incredible nutty sweetness that you would never expect from a BLT
- Everything can be prepped ahead, but the magic happens when that creamy dressing hits the warm veg
02 -
- Hot cauliflower will make lettuce wilt immediately, so let it cool at least 10 minutes before tossing
- The salad is best within 4 hours of dressing because the romaine starts to break down overnight
03 -
- Cut cauliflower into slightly smaller pieces than you think for more surface area and better caramelization
- Double the dressing recipe and keep extra in the fridge for a quick veggie dip