- 4 slices bacon
- 1 head cauliflower, chopped into bite size pieces
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- 1/2 cup fat-free sour cream
- 1/2 cup reduced-fat mayonnaise
- 4 ounces shredded sharp white Cheddar cheese
- 4 green onions, chopped
- 1 bunch chopped fresh chives
- 2 dashes hot pepper sauce (such as Frank's RedHot®)
- 1/4 teaspoon paprika
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble into bacon bits.
- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Combine the cauliflower, olive oil, garlic, salt, and black pepper in large bowl. Spread the cauliflower on the foil-lined baking sheet, and roast in the preheated oven until the cauliflower is lightly browned, about 15 to 20 minutes. Cool.
- Place the cooled roasted cauliflower, sour cream, and mayonnaise in a large bowl; stir. Fold in the shredded Cheddar cheese, bacon bits, green onion, chives, pepper sauce, and paprika. Adjust salt and black pepper. Refrigerate for 1 to 2 hours before serving.
03/29/2018
recipepes.com
Fully Loaded Cauliflower Salad, recipe
PT15M
PT1H
5
455 calories
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