Bacon Cauliflower Salad Recipes

BROCCOLI CAULIFLOWER BACON SALAD

Steps:

• Place bacon in a large, deep skillet.
• Cook over medium high heat until evenly brown.
• Crumble and set aside.
• In a medium sized salad bowl, layer in order the broccoli, cauliflower, cheese and bacon.
• Prepare the dressing by whisking together the mayonnaise, sugar and vinegar.
• Drizzle dressing over top and serve.

BACON & CHEDDAR CAULIFLOWER SALAD

Steps:

• Whisk the dressing ingredients together. In a large bowl combine the chopped cauliflower, dressing, cheddar cheese, and bacon bits. Mix well. Garnish with additional bacon bits if desired.
• I like to let the salad "marinate" in the fridge for 30-60 minutes before serving. Leftovers will keep a day or two in the fridge, but the salad gets softer. If you want to prep this for an event, chop the cauliflower and mix the dressing up in advance; but keep the cauliflower, dressing, cheese, and bacon separate. It'll take all of 2 minutes to mix it up an hour or two before serving.
• PS: I've been getting some questions so I thought I'd clarify here that YES, the cauliflower is raw! It softens a bit in the dressing, but it has a nice crunch to it. It's like a broccoli salad, but with cauliflower. It's not really meant to be a low-carb mock of a potato salad. I'll leave that to the Picnic Radishto Salad on page 224 of Convenient Food, which was specifically formulated for that purpose.

CAULIFLOWER SALAD WITH CHEDDAR AND BACON

Steps:

• Toss cauliflower, onion, and green bell pepper together in a bowl; add Cheddar cheese and crumbled bacon. Stir salad dressing and sugar together in a separate bowl, pour into cauliflower mixture, and toss until well coated. Chill in the refrigerator until flavors blend, about 2 hours.

BROCCOLI, CAULIFLOWER AND BACON SALAD RECIPE

Steps:

• Chop broccoli and cauliflower into bite size pieces. Cut bacon into small pieces, cook and drain. Mix mayo, vinegar and sugar together. Combine broccoli, cauliflower and bacon into bowl, toss with dressing.

KETO CAULIFLOWER, EGGS, AND BACON SALAD

Steps:

• Place 1/3 the cauliflower florets into a microwave-safe bowl, cover, and cook in the microwave until tender, about 6 minutes. Repeat with remaining cauliflower. Set aside to cool, about 30 minutes.
• Combine mayonnaise, mustard, pickles, and pickle juice in a large bowl. Add cooled cauliflower and mix with a spatula until florets are covered with dressing. Add cooked eggs and bacon; mix to combine. Cover and refrigerate for at least 1 hour so flavors can meld. Season with salt and pepper before serving.

BACON CAULIFLOWER SALAD

Steps:

• In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.

CHEDDAR BACON CAULIFLOWER POTATO SALAD

Steps:

• Chop the cauliflower into bite-sized pieces and place in a steamer basket.
• Steam for 3-5 minutes or until tender-crisp.
• Add the cauliflower to a large mixing bowl and place in the fridge to chill for 2 hours.
• Add the remaining ingredients to the bowl of cauliflower and stir well to combine.
• Serve immediately.

BACON & RANCH CAULIFLOWER SALAD

Steps:

• Steam your cauliflower until it is tender but not mushy. Set it aside to cool.
• In a large bowl add the sour cream, mayo and dry ranch mix and mix until combined.
• Add in rest of the ingredients including your cooled cauliflower and stir until everything is mixed.
• Make sure all the cauliflower is coated well in the dressing.
• Taste the salad and adjust the seasoning to your liking. You may need to add some salt and pepper or more of your ranch mix.
• The salad will absorb some of the dressing as it chills. If it gets a little dry for your liking you can add a bit more sour cream or mayo before serving.
• Chill the salad before serving.