BLT Cauliflower Salad Delight (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 lb chopped cauliflower (1 large head)
02 -
8 slices bacon, chopped
03 -
1 pint grape tomatoes, halved
→ Seasonings and Dressing
04 -
Olive oil for drizzling
05 -
2 tbsp dill pickle relish
06 -
1/2 cup keto mayonnaise
07 -
2 tbsp mustard
08 -
Pink salt
09 -
Cracked black pepper
→ Vegetables
10 -
2 leeks, sliced in half and sliced into half-moons
11 -
4 green onions, whites and greens sliced
# Instructions:
01 -
Place the chopped cauliflower in a pot and cover it with salted water. Bring the water to a boil and boil until tender, about 7 minutes. Drain the cauliflower and spread out on a baking sheet to cool.
02 -
Heat the oven to 375°F. Place the halved tomatoes on a baking sheet, drizzle with olive oil and toss. Lay them out in an even layer, sprinkle with salt, and roast for 20 to 30 minutes, or until the tomatoes begin to slump. Remove from the oven and allow to cool.
03 -
Cook the bacon in a large skillet over medium heat until crisp. Place the cooked bacon on a paper towel to drain, and reserve 2 tablespoons of the fat to cook the leeks.
04 -
Place sliced leeks into a large bowl filled with cold water, stirring them with your hand to separate the leaves and remove grit. Use a slotted spoon to remove the leeks, shaking off the excess water. Heat the reserved bacon fat over medium heat and cook the leeks until translucent and tender. Set aside to cool.
05 -
In a large mixing bowl, combine the pickle relish, mustard, mayonnaise, salt, and pepper. Set aside.
06 -
Mix the cauliflower with green onions, crumbled bacon, leeks, and roasted tomatoes. Add the dressing mixture, combine well, and adjust salt and pepper to taste.
# Notes:
01 -
This salad is an excellent low-carb alternative to potato salad and pairs well with many keto-friendly mains.