Cauliflower, bacon, and tomatoes shine in a fresh, low-carb side inspired by classic BLT flavors.
# Components:
→ Produce
01 - 1 pound cauliflower, chopped (approximately 1 large head)
02 - 1 pint grape tomatoes, halved
03 - 2 leeks, sliced into half-moons
04 - 4 green onions, white and green parts sliced
→ Meat
05 - 8 slices bacon, chopped
→ Condiments
06 - 2 tablespoons dill pickle relish
07 - 1/2 cup mayonnaise (keto-approved preferred)
08 - 2 tablespoons mustard
→ Oils and Seasoning
09 - Olive oil, for drizzling
10 - Pink salt, to taste
11 - Cracked black pepper, to taste
# Method Steps:
01 - Place chopped cauliflower in a large pot and cover with salted water. Heat to boiling and cook until tender, approximately 7 minutes.
02 - Drain the cauliflower in a colander and transfer to a baking sheet. Spread out and allow to cool completely.
03 - Preheat oven to 375°F. Arrange halved grape tomatoes on a baking sheet. Drizzle with olive oil and toss to coat. Spread into an even layer, season with salt, and roast for 20 to 30 minutes, or until tomatoes are softened and slightly collapsed. Remove from oven and cool.
04 - In a large skillet over medium heat, cook chopped bacon until crisp. Drain cooked bacon on paper towels and reserve 2 tablespoons of rendered bacon fat for cooking leeks.
05 - Place sliced leeks in a large bowl of cold water and stir to separate layers and remove grit. Use a slotted spoon to transfer leeks to a towel, draining excess water.
06 - Heat reserved bacon fat in the same skillet over medium heat. Add prepared leeks and cook until translucent and tender. Allow leeks to cool.
07 - In a large mixing bowl, combine dill pickle relish, mustard, mayonnaise, pink salt, and cracked black pepper. Stir well to blend and set aside.
08 - Add cooled cauliflower, sliced green onions, crumbled bacon, sautéed leeks, and roasted tomatoes to the bowl with dressing. Toss thoroughly to coat all ingredients.
09 - Adjust seasoning with additional pink salt and cracked black pepper to taste. Transfer to a large serving bowl and serve.
