Loaded Summer Cauliflower Salad
Get ready to indulge in a bowl of summer goodness. The crispy and charred cauliflower florets are tossed with an abundance of vibrant veggies, tangy dressing, and a sprinkle of crunchy goodness. Each forkful is a burst of freshness and texture, making it the perfect side dish for your next outdoor gathering or backyard barbecue.
Instructions
- 1
Preheat oven to 400ºF.
- 2
In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway through, until edges of the cauliflower start to brown and florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl.
- 3
Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions.
- 4
In a separate bowl, whisk dressing ingredients together until smooth. Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving.
- 5
Enjoy!
Recipe from tasty.co
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Ingredients (15)
- •1 head cauliflower, cut into florets
- •olive oil
- •kosher salt
- •freshly ground black pepper
- •3 hard-boiled eggs, peeled
- •6 slices bacon, cooked
- •¼ cup shredded cheddar cheese
- •2 scallions, thinly sliced, plus more for garnish
- •1 tablespoon French's yellow mustard
- •⅔ cup mayonnaise
- •2 tablespoons lemon juice
- •½ teaspoon garlic powder
- •¼ teaspoon paprika
- •½ teaspoon freshly ground black pepper
- •1 teaspoon kosher salt