Loaded Summer Cauliflower Salad 🥗
Full recipe below, send it to a friend who’d love this!
By: Tasty, Nathan Ng
Ingredients (for 4 servings)
1 head cauliflower, cut into florets
freshly ground black pepper
3 hard-boiled eggs, peeled
6 slices bacon, cooked
¼ cup shredded cheddar cheese (25 g)
2 scallions, thinly sliced, plus more for garnish
1 tablespoon French’s yellow mustard
⅔ cup mayonnaise (160 g)
2 tablespoons lemon juice
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
Preheat oven to 400ºF.
In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway through, until edges of the cauliflower start to brown and florets are tender. Remove from oven, let cool for a few minutes, then transfer to a large bowl.
Slice hard-boiled eggs in half, then slice each half into 4 pieces. Roughly chop the bacon slices. Add the eggs and bacon to the bowl, along with cheddar cheese and scallions.
In a separate bowl, whisk dressing ingredients together until smooth. Pour dressing over cauliflower and toss to coat everything well. Garnish with extra sliced scallions before serving.