BLT Cauliflower Salad (Print)

Crisp cauliflower, bacon, and tomatoes tossed with a creamy dressing for a vibrant low-carb side.

# Components:

→ Produce

01 - 1 pound cauliflower, chopped (about 1 large head)
02 - 1 pint grape tomatoes, halved
03 - 2 leeks, sliced lengthwise and cut into half-moons
04 - 4 green onions, white and green parts, thinly sliced

→ Protein

05 - 8 slices bacon, chopped

→ Condiments and Sauces

06 - 2 tablespoons dill pickle relish
07 - 1/2 cup keto mayonnaise
08 - 2 tablespoons mustard

→ Pantry Staples

09 - Olive oil, for drizzling
10 - Pink salt, to taste
11 - Cracked black pepper, to taste

# Directions:

01 - Place the chopped cauliflower in a large pot. Cover with salted water and bring to a boil. Simmer until fork-tender, approximately 7 minutes.
02 - Drain the cauliflower using a colander and arrange in a single layer on a baking sheet to cool completely.
03 - Preheat oven to 375°F. Arrange halved grape tomatoes on a baking sheet, drizzle with olive oil, toss, and spread in an even layer. Sprinkle with salt and roast for 20 to 30 minutes, until tomatoes soften and begin to collapse. Remove and let cool.
04 - In a large skillet over medium heat, cook chopped bacon until crisp. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoons of the rendered bacon fat.
05 - Place sliced leeks in a large bowl filled with cold water and agitate to remove grit. Using a slotted spoon, lift leeks out and shake off excess water. Heat reserved bacon fat over medium heat and sauté leeks until translucent and tender. Set aside to cool.
06 - In a large mixing bowl, combine dill pickle relish, mustard, keto mayonnaise, pink salt, and cracked black pepper. Stir until smooth and set aside.
07 - In a large serving bowl, mix together cooled cauliflower, sliced green onions, crumbled bacon, sautéed leeks, and roasted tomatoes.
08 - Add the dressing to the salad and toss until all ingredients are evenly coated. Season with additional salt and black pepper to taste. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Completely grain free and keto friendly so it fits many diets
  • Brings all the smoky savory comfort of a BLT sandwich in a salad bowl
  • Works with simple fresh ingredients from any grocery store
  • Perfect for potlucks and outdoor picnics since it holds up well
02 -
  • Naturally gluten free and very low in carbohydrates
  • Meal preps and stores well for multiple days in the fridge
  • A true crowd pleaser across all ages and eating styles
03 -
  • Do not rush cooling the cauliflower and cooked vegetables before mixing with the dressing This keeps everything crisp not watery
  • Roasting the tomatoes until slightly caramelized transforms their flavor and prevents them from leaking extra moisture
  • Always taste for salt at the end cauliflower varies batch to batch so adjusting seasoning is crucial

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