Happy 4th of July weekend! This cauliflower salad is a great alternative to a traditional potato salad and makes a great side dish for any BBQ.
The cauliflower is roasted so it is nice and tender but the pickles and celery give this salad a nice crunch. You can save time by cooking the bacon, hard boiling the eggs and making the dressing ahead of time.
Ingredients for salad:
2 heads of cauliflower, roasted
4 stalks of celery
6 large pickles
4 hard boiled eggs
1/4 red onion
6 strips of cooked bacon
Ingredients for dressing:
2 tbsp Olive oil
1 tbsp sherry vinegar or apple cider vinegar
1 tbsp mustard
1 tbsp avocado mayo
1 tsp salt
1 tsp pepper
Directions:
Preheat oven to 425ºF.
Chop the cauliflower into chunks and arrange on a baking tray. Coat with olive oil and a sprinkle of salt. Bake for 30 minutes until roasted.
Let cauliflower cool then chop into smaller bite sized pieces and place in a large mixing bowl.
Chop the celery, bacon, pickles, red onion and hard boiled egg into small pieces and add them to the cauliflower.
In a separate bowl, whisk together all the ingredients for the dressing and pour over cauliflower salad, mix thoroughly and enjoy!
This recipe yields approximately 10-12 servings.
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