Pin This BLT Cauliflower Salad is my secret weapon for getting the taste of a classic picnic salad without the heavy carbs. Crisp bacon, creamy dressing, sweet roasted tomatoes, and tender cauliflower come together for a side dish so satisfying, even my potato salad purists are converted. It brings real BLT flavor and cheerful summer vibes to any meal, rain or shine.
After making this on a whim for a friend who avoids potatoes, it quickly became our requested family BBQ side. Even my nondieting cousins now ask for it every July Fourth.
Ingredients
- Chopped cauliflower: About one large head gives the perfect bite and keeps it light Choose a head that’s creamy white with no dark spots
- Bacon: Real centercut bacon crisps up for classic BLT richness Look for slices with some marbling but not pools of fat
- Grape tomatoes: Roasting brings out their sweetness Try to use firm deep red tomatoes for the best flavor
- Olive oil: For drizzling tomatoes Pick a good extra virgin so it infuses more flavor
- Leeks: Gentle onion flavor that stays mild after sautéing Pick leeks with tight crisp leaves and minimal yellowing
- Dill pickle relish: Adds tang and a pop of acidity Look for one with good crunch and no artificial colors
- Keto mayonnaise: The creamy base with healthy fats Choose a brand that lists egg yolk and oil as leading ingredients
- Mustard: Cuts the richness with a gentle zing Smooth or whole grain both work well
- Green onions: For a bright punch of color and flavor Select bunches with deep green tops and no limp leaves
- Pink salt: Brings minerals and gentle flavor Use Himalayan pink if you have it or substitute with fine sea salt
- Cracked black pepper: For just the right hint of spice freshly cracked makes all the difference
Instructions
- Prep the Cauliflower:
- Chop up one large head into small bitesized florets Place them in a large pot and cover with plenty of salted water Bring it up to a steady boil and cook for about seven minutes until just fork tender not mushy
- Cool the Cauliflower:
- Drain the cooked cauliflower into a colander and then spread the florets out on a baking sheet so they dry and cool quickly This stops them from getting soggy in the salad
- Roast the Tomatoes:
- Cut grape tomatoes in half and spread onto a fresh baking sheet Drizzle lightly with olive oil and toss so all are coated Sprinkle with a pinch of salt then roast at three hundred seventy five degrees Fahrenheit for twenty to thirty minutes until the tomatoes slump and caramelize on the edges Let them cool
- Cook the Bacon:
- In a large skillet over medium heat cook chopped bacon until crispy and golden brown Scoop out the bacon onto paper towels so it stays crisp Pour off all but two tablespoons of the bacon fat and save it for cooking the leeks
- Clean and Cook the Leeks:
- Slice leeks in half then into thin halfmoons Place the cut leeks into a large bowl of cold water and swish them with your hand so all grit sinks to the bottom Scoop the leeks out with a slotted spoon shake dry Heat the reserved bacon fat in your skillet over medium and cook leeks until soft tender and aromatic Allow them to cool
- Mix the Dressing:
- In a large mixing bowl combine dill pickle relish mustard mayonnaise pink salt and cracked black pepper Blend well so the dressing is fully creamy and flavor packed
- Combine Everything:
- Add cooled cauliflower crisp bacon roasted tomatoes cooked leeks and sliced green onions into your big mixing bowl Pour the dressing over and fold everything together with a spatula Taste and adjust salt or pepper as needed
- Transfer and Chill:
- Move the salad to a large serving bowl Cover and chill at least one hour before serving for best flavor and texture
Pin I am always amazed at how the leeks give just enough mellow onion flavor no harshness I remember my nephew’s wideeyed approval the first time this appeared at family brunch and now he judges every salad by it
Storage Tips
Store your finished salad in an airtight container in the fridge and it will stay fresh up to three days The flavors get even better overnight but for best texture avoid freezing leftovers since mayonnaise based dressings can separate after thawing If prepping ahead you can keep all elements separate and combine just before serving
Ingredient Substitutions
If you do not have leeks try sweet onion or extra green onions for a similar gentle taste Turkey bacon or coconut bacon makes a great substitute if you are avoiding pork Any mayo variety works even dairy free or avocado oilbased versions If grape tomatoes are not in season use cherry tomatoes or even diced regular tomatoes
Serving Suggestions
This salad partners beautifully with grilled chicken or burgers for a summer feast Serve cold or at room temperature Garnish with extra crispy bacon bits and a sprinkle of fresh dill for a flavor boost It is also a perfect make ahead option for work lunches
Cultural and Historical Context
BLT stands for bacon lettuce and tomato a simple American sandwich that has become a classic for generations Swapping cauliflower for potato borrows from keto and low carb traditions while keeping the fun picnic salad spirit alive Even my grandmother a loyal potato salad fan now requests this for our summer gatherings
Seasonal Adaptations
Use fresh garden tomatoes for the richest flavor in late summer Try adding fresh dill or parsley in springtime for extra brightness In the colder months this salad works with roasted winter veggies like broccoli as a twist
Pin This colorful, creamy salad proves even traditional picnic foods can get a tasty, modern update. Make a bowl and watch everyone come back for seconds.
Recipe Q&A
- → Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower. Just be sure to thaw, drain, and pat it dry before boiling to prevent excess moisture.
- → Is there a substitute for leeks?
Green onions or shallots make a good substitute if leeks are unavailable, offering a similar mild onion flavor.
- → How do I keep the bacon crispy?
Let cooked bacon drain completely on paper towels and add it just before serving to maintain crispness.
- → What dressing alternatives can I use?
Greek yogurt or sour cream can replace mayonnaise for a tangier or lighter texture, depending on preference.
- → Can this dish be made ahead?
Yes, prepare all ingredients in advance and assemble shortly before serving to keep everything fresh and crisp.