Save This BLT Cauliflower Salad has replaced old-school potato salad at every summer barbecue and potluck I host It captures all those classic BLT flavors with smoky bacon sweet roasted tomatoes and a creamy tangy dressing but comes together lighter and lower in carbs Perfect as a side for grilled meats or piled onto a plate for a hearty lunch
I whipped this up on a whim for a picnic and everyone kept coming back for seconds The crispy bacon against the tender cauliflower makes it a showstopper even for picky eaters
Ingredients
- Chopped cauliflower: one large head Fresh cauliflower keeps its texture after boiling so it does not go mushy Choose a firm heavy head free of brown spots
- Bacon: look for thick cut slices and good marbling for the best crunch and flavor
- Grape tomatoes: halved These get roasted to amplify their sweetness opt for ripe vibrant ones for max flavor
- Olive oil: Use a robust extra virgin type for drizzling on the tomatoes
- Leeks: sliced into half moons Add unique sweetness and gentle onion flavor Choose firm stalks with no wilting
- Dill pickle relish: Brings tang and crunch Check label for low sugar if needed
- Keto mayonnaise: Gives creaminess Use a mayo made with avocado or olive oil for richness
- Mustard: Adds zip and balance I love using Dijon here
- Green onions: Both whites and greens Give a bit of sharpness without overpowering Choose ones with bright tops
- Pink salt and cracked black pepper: Finishes the salad with just the right amount of seasoning Use fresh cracked pepper for best results
Instructions
- Prep the Cauliflower:
- Cut the cauliflower into small bite-sized florets place in a pot and cover generously with cold salted water Bring to a boil and simmer for about seven minutes until fork-tender but not falling apart
- Cool the Cauliflower:
- Drain immediately and transfer to a baking sheet spread out so the pieces cool quickly and do not get soggy
- Roast the Tomatoes:
- Heat your oven to three hundred seventy five degrees F Place halved grape tomatoes on a baking sheet drizzle with olive oil and toss gently Lay out in a single layer and sprinkle with salt Roast for twenty to thirty minutes until the tomatoes slump and caramelize at the edges Let cool before adding to salad
- Cook the Bacon:
- While tomatoes roast fry chopped bacon over medium heat in a large skillet until crisp Use tongs to transfer bacon to a paper towel lined plate to drain Save two tablespoons of bacon fat in the pan for the next step
- Prep and Cook Leeks:
- Rinse sliced leeks in a bowl of cold water swishing to remove any grit Lift out with a slotted spoon and shake off excess water Sauté in reserved bacon fat over medium heat until they turn silky and start to caramelize around the edges about six minutes Cool the leeks before adding to the salad
- Make the Dressing:
- Whisk pickle relish mustard mayonnaise a pinch of salt and fresh cracked pepper in a large mixing bowl until fully blended
- Assemble the Salad:
- Add cooled cauliflower green onions crumbled bacon sautéed leeks and roasted tomatoes to the bowl with the dressing Toss everything very well so the sauce coats the veggies evenly Season to taste with additional salt and pepper before serving
Save My favorite part of this salad is how the roasted tomatoes and golden leeks meld into the creamy dressing They balance out the smoky salty bacon so every bite is pure comfort Growing up we used to sneak a bit of extra bacon into the bowl whenever mom turned her head
Storage Tips
Once assembled store this salad in an airtight container in the fridge It stays fresh and crisp for up to three days Stir well before serving to redistribute the dressing Freezing is not recommended as the cauliflower and dressing can become watery
Ingredient Substitutions
For a vegetarian twist swap the bacon for smoked almonds or roasted chickpeas Use Greek yogurt or light mayonnaise if you want a tangier lighter dressing For extra crunch try adding diced celery or radishes
Serving Suggestions
Serve chilled as a side with grilled chicken steak or salmon Scoop it atop leafy greens or stuff it into lettuce cups for party appetizers It is a hit at barbecues picnics or as a meal prep lunch
Cultural and Historical Context
The classic BLT sandwich dates back to early American diners This salad remix gives you all those flavors without bread and turns a comforting sandwich into a fresh satisfying salad Bringing in cauliflower makes it modern and accessible for low carb eaters
Seasonal Adaptations
Try adding blanched asparagus tips or diced roasted bell peppers in spring Use sun dried tomatoes in winter when fresh ones are less sweet In fall a sprinkle of smoked paprika can warm up the flavor profile
Save With this BLT Cauliflower Salad you get all the classic flavors in a lighter fresher form Make it ahead and let those bold tastes shine and meld to perfection
Common Questions
- → Can I use turkey bacon instead of pork?
Yes, turkey bacon works well and delivers a lighter flavor. Adjust cooking time as needed for crispness.
- → Is this dish suitable for meal prep?
Absolutely! It holds well in the fridge, making it great for advance preparation and packed lunches.
- → Can I substitute another vegetable for cauliflower?
Broccoli or chopped turnips are good alternatives, though textures and flavors will vary slightly.
- → How do I ensure the tomatoes roast properly?
Cut the tomatoes in half, drizzle with olive oil, and spread evenly on the baking sheet for best results.
- → What can I use instead of mayonnaise?
For a lighter option, try Greek yogurt or a blend of sour cream and mustard for the dressing.
- → Does this contain gluten?
This dish is naturally gluten-free if using compliant mayonnaise and condiments. Always verify ingredient labels.