Fully Loaded Cauliflower Salad
Description
Fully loaded cauliflower salad—loaded with bacon, Cheddar cheese, sour cream, green onions, and chives—is a lower-carb version of baked potato salad.
Ingredients
•
4 slices bacon
•
1 head cauliflower, chopped into bite size pieces
•
2 tablespoons extra-virgin olive oil
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2 cloves garlic, minced
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salt and ground black pepper to taste
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1/2 cup fat-free sour cream
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1/2 cup reduced-fat mayonnaise
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4 ounces shredded sharp white Cheddar cheese
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4 green onions, chopped
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1 bunch chopped fresh chives
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2 dashes hot pepper sauce (such as Frank's RedHot®)
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1/4 teaspoon paprika
Directions
1
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble when cool.
2
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
3
Toss cauliflower, olive oil, garlic, salt, and black pepper together in large bowl; transfer to the prepared baking sheet.
4
Cook in the preheated oven until cauliflower is lightly browned, 15 to 20 minutes. Cool.
5
Combine cauliflower, sour cream, and mayonnaise in a large bowl; stir. Stir in Cheddar cheese, bacon bits, green onions, chives, pepper sauce, and paprika. Taste; adjust seasonings if needed. Refrigerate before serving, 1 to 2 hours.