Here's a salad that uses roasted cauliflower as the base. Crispy, salty bacon adds a great crunchy texture to this sweet and savory salad.
Ingredients
- cauliflower: 1 medium head (cut into bite-size pieces)
- olive oil: 1 Tbsp
- salt: 0.5 tsp (to taste)
- black pepper: 0.25 tsp (freshly ground)
- celery: 0.5 cup (chopped)
- raisins: 0.5 cup
- carrots: 0.5 cup (shredded)
- mayonnaise: 0.5 cup
- red onion: 0.25 cup (chopped)
- white sugar: 2 tsp (to taste)
- pecans: 0.33333 cup (chopped; toasted)
- bacon, crumbled: 3 strips (cooked)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (210 degrees C) and line a 12 x 18 inch baking sheet with parchment paper.
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Combine cauliflower pieces, olive oil, salt, and pepper in a large bowl and toss to combine. Spread out seasoned cauliflower in a single layer on the prepared baking sheet.
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Roast in the preheated oven until the edges of the cauliflower begin to brown, 10 to 15 minutes.
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Remove from the oven and allow to cool, slightly, about 5 minutes.
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Combine celery, raisins, carrots, mayonnaise, red onion, and sugar in the same bowl. Add roasted cauliflower pieces and toss to coat.
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Transfer salad to a serving bowl and garnish with toasted pecan pieces and crumbled bacon.
