This bacon cauliflower salad is addictive.
In the spring of 2018, my mother-in-law, Mary, whipped up this cool, refreshing salad. The crispy, curly leaves of the Romaine lettuce really sets it off. I’ve tried other greens, but none provide the combination of color and delightful crunch. We enjoy this as a main, but it makes a tasty side for a protein, such as a steak or chicken. Sometimes I substitute a little broccoli for the lettuce or some diced pepperoni for the bacon. Any flavorful meat works well. Next time I might try kalamata olives as a meat alternative.
| WHAT YOU NEED | WHAT TO DO | WHY |
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Place oven rack just below center; start preheating to 400°F “Convection” (verify with an oven thermometer). Completely cover a half sheet pan with a large sheet of foil; seal any seams to prevent leaking. | Ovens often run hot or cold or preheat slowly. |
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Cut bacon strips in half; arrange in a single layer on the foil without stretching. Scatter pepper evenly on top; bake until brown and crispy (15-20 minutes). Use tongs to transfer to a paper-towel-lined plate to draw away excess fat; set aside to cool. Break 8 of the strips into bite-sized pieces and refrigerate the rest for another use. | Cutting in half makes the strips easier to handle. Stretching causes bacon to curl during baking. |
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For the 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 ½ the bacon. Toss together 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. |
