Description
This creamy BLT cauliflower salad is a fresh and flavorful twist on the classic BLT sandwich, featuring tender blanched cauliflower florets, crispy bacon, juicy cherry tomatoes, and a tangy, creamy dressing. It comes together quickly in just 20 minutes, making it a perfect low-carb, satisfying side dish or light main course that’s both easy to prepare and delicious.
Ingredients
Scale
Salad
- 1 medium head of cauliflower, cut into small florets
- 6 slices cooked bacon, crumbled
- 1 cup cherry tomatoes, halved
Dressing
- 1/2 cup mayonnaise (use a keto-friendly mayo if desired)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the cauliflower: Cut the cauliflower into small, bite-sized florets. Blanch them by boiling in water for 2-3 minutes, then immediately transfer to an ice water bath to cool and stop cooking. Drain thoroughly and pat dry with paper towels. For a crunchier texture, you may skip blanching and use raw cauliflower.
- Cook the bacon: Place bacon slices in a skillet over medium heat and cook until crispy, about 5 to 7 minutes. Remove the bacon from the skillet, crumble it into small pieces, and set aside.
- Make the creamy dressing: In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until the mixture is smooth and well combined.
- Assemble the salad: In a large mixing bowl, combine the blanched cauliflower florets, crumbled bacon, and halved cherry tomatoes. Pour the creamy dressing over the mixture and toss gently until everything is evenly coated with the dressing.
- Serve: Garnish the salad with freshly chopped parsley and serve immediately. This salad works well as a refreshing side dish or a light main course.
Notes
- You can use raw cauliflower for a crunchier texture instead of blanching.
- For a keto-friendly version, use a low-carb mayonnaise.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- If you want to make it vegetarian, omit the bacon and add toasted nuts or seeds for extra crunch.
- Adjust seasoning with salt and pepper according to taste.
