Bacon Cauliflower Salad Recipe-Confident in the Kitchen-Jean Miller

Bacon Cauliflower Salad

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Welcome » Bacon Cauliflower Salad

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

  • Servings: 4
  • Calories per: 278
  • Active Time: 30 min
  • Total Time: 30 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • 4 slices thick-sliced bacon, snipped into ½ inch squares
  • 1 teaspoon ground black pepper
  • Paper towels, 3 layers
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.
  • ½ cup yogurt, plain whole milk
  • 2 tablespoons real mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon Italian herb mix
  • 1 teaspoon red pepper flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ⅛ teaspoon dill weed, dry
  • ⅛ teaspoon dry mustard
Dressing: Whisk all together in a 5-quart bowl. Yogurt lightens up the mixture without compromising the flavor.
  • 12 ounces cauliflower florets, broken into bite-sized pieces
  • 4 ounces (1 medium) red bell pepper, cubed to 3/4 inch
  • 4 ounces Romaine lettuce, shredded
  • 1 1/4 ounce (¼ cup) red onion, finely diced to 1/8 inch
  • ¼ cup salted sunflower seeds
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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