This low-carb cauliflower salad is a great side dish for summertime - or anytime. Cauliflower is so versatile and takes on any flavor profile so very easily adapted to fit your mood. This loadedcauliflower salad recipe is bursting with crispy bacon, crunchy green onions, a hint of vinegar, and a creamy salad dressing. Move over potatoes, there's a new salad in town.
1tspSugaroptional - used to balance acidity of vinegar
1tbspApple Cider Vinegar
1tbspMustardoptional - regular or dijon. We use Grey Poupon. Use more or less to taste.
1/2tspGranulated Garlic, or garlic powder
SaltSea salt or Kosher, to taste
1/2tspGround Black Pepper, more or less to taste
3Green Onions (Scallions) sliced
Instructions
In a skillet over medium heat, cook bacon until crispy, about 3 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and cool. Once cooled crumble or chop to desired bacon-bit size.
While the bacon cools, bring 2 cups of water to boil in a large skillet or covered pan. Add cauliflower, cover, and steam until tender, about 2-6 minutes depending on desired texture, ie. soft or al dente. The time will also depend on the size of your cauliflower floret. Drain and set aside to cool.
In a large bowl, whisk together sour cream, mayonnaise, mustard (optional), vinegar, sugar, and garlic powder. Add cooled cauliflower and fold gently to coat. Season to taste with salt and pepper, then fold in bacon and green onions. Serve warm or cold.
Notes
Special tips: How to Prepare Cauliflower
To Cut Cauliflower
Use either one large head of cauliflower or one large bag of prepared cauliflower florets in the fresh produce section. It should be noted that this salad also works with frozen cauliflower florets. My family prefers fresh florets to frozen but frozen does work in a pinch.
If starting from a whole head of cauliflower, you will need to cut the cauliflower into smaller bite-sized pieces. Be sure not to cut it too small - you're aiming for 1 to 1-1/2 inch pieces ideally. To start breaking down the whole cauliflower remove the outer lower leaves and remove the thick stem piece. Once you cut that down, the florets will start to come apart into florets. If they are too large, cut them down into smaller chunks making sure to keep the pieces fairly uniform in size so they cook evenly.
If you start with bagged cauliflower florets, they should come pre-washed and ready to eat. At this point, all you need to do is look for any large pieces that need to be cut a little smaller to keep them uniform as described above.
FAQs
Can Cauliflower Salad be Made ahead?
Yes, absolutely! It's even better once the flavors meld.