BLT Cauliflower Salad
A delicious twist on the classic BLT, this salad is low in carbs and perfect for upholding a keto diet, featuring crispy bacon, juicy cherry tomatoes, and a creamy dressing.
Ingredients
Main Ingredients
- 1 medium head medium head of cauliflower Remove leaves and stem, cut into small florets.
- 4 slices cooked bacon, chopped Use high-quality bacon for the best flavor.
- 1 cup cherry tomatoes, halved Juicy cherry tomatoes add freshness.
- 1/2 cup mayonnaise Use regular or vegan mayo based on preference.
- 1 tablespoon Dijon mustard Adds tanginess to the dressing.
- 1/2 teaspoon garlic powder Enhances flavor.
- to taste pinch Salt and pepper Adjust based on personal preference.
- 1/4 cup chopped fresh parsley (optional) For garnish.
Instructions
Preparation
- Start by removing the leaves and stem from the cauliflower. Cut it into small florets.
- Put the cauliflower florets in a pot of boiling water and cook for about 4-5 minutes until tender but still crisp. Drain and rinse with cold water to stop cooking. Let it cool completely.
Mixing & Combining
- In a large bowl, combine the mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mix well until smooth.
- In the bowl with the dressing, add the cooled cauliflower, chopped bacon, and cherry tomatoes. Toss everything together until the cauliflower is well coated with the dressing.
Serving
- If you like, sprinkle chopped fresh parsley on top for garnish.
- Your BLT Cauliflower Salad is ready to serve! Enjoy it chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. It's best enjoyed within the first two days. Adjust seasoning in the dressing to your liking. Chill before serving to enhance flavors.