In the spring of 2018, we fell in love with this cool, refreshing bacon cauliflower salad. The crispy, curly leaves of Romaine lettuce provide a beautiful contrast, but we also love it with chopped broccoli florets. We lightened up the dressing with plenty of whole milk yogurt, which adds a pleasant, fresh tang. Hearty enough to serve as a main, it plays nicely as a side for steak or chicken. Versatility is a must in the Miller kitchen!
Bacon Cauliflower Salad Recipe
| WHAT YOU NEED | WHAT TO DO | WHY |
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Bacon: Use a kitchen shears to cut bacon into squares. Add to an empty a 3-quart tri-ply saucepan over low heat. Evenly distribute bacon and sprinkle with pepper. Brown, occasionally tossing with a bamboo spatula, until crispy (~9 minutes). Transfer to the paper towel to drain; set aside. | The high sides of the pan protect the stove against spatter. The Maillard (my YARD) reaction (browning) adds rich flavor. Bamboo is easy on cookware. |
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Dressing: Whisk all together in a 5-quart bowl. | Yogurt lightens up the mixture without compromising the flavor. |
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Add all to the dressing, along with half the bacon; toss with a silicon spatula. Transfer into a serving bowl and finish with remaining bacon. Serve promptly. | The dressing makes the sunflower seeds and bacon soggy if held over time. |
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