This isn’t the first time we’ve made a fauxtato salad. But it is our first time throwing in lots of bacon and cheese and having zero regrets about it. And why should we feel guilty? We’re talking about cauliflower after all.
This recipe is so simple that truly, the hardest part is breaking down the cauliflower. To do so, I like to take off the leaves at the base and cut around the stem to take out as much of the core I can. Then, using my hands, I’ll break the head into smaller pieces, then chop florets removing large fibrous stems.
It’s also a recipe that can be adapted to suit your mood. Add sliced jalapeño (pickled or fresh!) for some heat. Skip the bacon to make it vegetarian. Or add some ground spices for more flavor. I’ve never tried it, but I think there’s potential in a pinch of Old Bay.
- 1 large head cauliflower, cut into florets
- 6 slices bacon
- 1/2 c. sour cream
- 1/4 c. mayonnaise
- 1 tbsp. lemon juice
- 1/2 tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- 1 1/2 c. shredded cheddar
- 1/4 c. finely chopped chives
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- In a large skillet, bring about ¼” water to boil. Add cauliflower, cover pan, and steam until tender, about 4 minutes. Drain and let cool while you prep other ingredients.
- In a large skillet over medium heat, cook bacon until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain, then chop.
- In a large bowl, whisk together sour cream, mayonnaise, lemon juice, and garlic powder. Add cauliflower and toss gently. Season with salt and pepper, then fold in bacon, cheddar, and chives. Serve warm or at room temperature.
You can read full here: https://www.delish.com/cooking/recipe-ideas/a22128352/loaded-cauliflower-salad-recipe/