BLT Cauliflower Salad (Print)
Roasted cauliflower meets classic BLT flavors in a creamy, satisfying salad.
# 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:
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. Gently toss to coat everything in the dressing.
04 - Taste and adjust seasoning. Serve immediately or chill for up to 2 hours for enhanced flavor.
# Expert Advice:
01 -
- The hot roasted cauliflower against cool crisp tomatoes creates this incredible temperature contrast that keeps every bite interesting
- Bacon makes everything better, but paired with that smoky paprika dressing, it becomes something people actually crave at picnics
02 -
- Hot cauliflower will wilt the lettuce immediately, so let it cool at least 10 minutes before combining or the texture becomes sad and limp
- The dressing absorbs into the cauliflower as it sits, so make slightly more than you think you need if chilling longer than an hour
03 -
- Cut cauliflower into evenly sized florets so some pieces do not burn while others are still undercooked
- Crisp the bacon on a wire rack so the grease drains away and it stays extra crunchy in the salad