Description
A lower in carb version of my favorite baked potato salad. Most people when I serve this can’t tell right away that this is made with cauliflower. Even my cauliflower hating husband enjoys this salad!
Ingredients
- 4 slices bacon
- 1 head cauliflower, chopped into bite size pieces
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- ½ cup fat-free sour cream
- ½ cup reduced-fat mayonnaise
- 4 ounces shredded sharp white Cheddar cheese
- 4 green onions, chopped
- 1 bunch chopped fresh chives
- 2 dashes hot pepper sauce (such as Frank’s RedHot®)
- ¼ teaspoon paprika
Instructions
- Place the bacon in a large
- deep skillet
- and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool
- crumble into bacon bits.
- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Combine the cauliflower
- olive oil
- garlic
- salt
- and black pepper in large bowl. Spread the cauliflower on the foil-lined baking sheet
- and roast in the preheated oven until the cauliflower is lightly browned
- about 15 to 20 minutes. Cool.
- Place the cooled roasted cauliflower
- sour cream
- and mayonnaise in a large bowl; stir. Fold in the shredded Cheddar cheese
- bacon bits
- green onion
- chives
- pepper sauce
- and paprika. Adjust salt and black pepper. Refrigerate for 1 to 2 hours before serving.
Prep Time: 35 mins
Cook Time: 35 mins
Total Time: 2 hrs 10 mins
Servings: 6