Best German Roasted Cauliflower Salad Recipes

German Roasted Cauliflower Salad image

Provided by Sarah Caron

Categories Side Dish

Time 1h35m

Yield 8

Number Of Ingredients 10

1 large head cauliflower, cut into 1/2- to 1-inch florets
Cooking spray
Salt and pepper
6 slices bacon, chopped
1/2 cup finely chopped sweet onion
1/2 cup olive oil
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon paprika

Steps:

Heat oven to 425°F. Spread cauliflower in single layer on nonstick cookie sheet; spray cauliflower with cooking spray. Sprinkle with salt and pepper; toss well. Roast 15 minutes. Stir; roast 5 to 10 minutes longer or until tender and golden brown.
Meanwhile, in 10-inch skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towel-lined plate. Cook onion in bacon drippings, stirring occasionally, until golden. Remove with slotted spoon to plate with bacon.
In large bowl, toss roasted cauliflower, bacon and onion. In small bowl, beat oil, vinegar, sugar, mustard and paprika with whisk until smooth. Pour dressing over cauliflower mixture; toss to coat. Season with salt and pepper to taste. Cover; refrigerate at least 1 hour until chilled or overnight.

Nutrition Facts : ServingSize 1 Serving

German Roasted Cauliflower Salad image

Provided by @MakeItYours

Number Of Ingredients 10

1 large head cauliflower, cut into 1/2- to 1-inch florets
Cooking spray
Salt and pepper
6 slices bacon, chopped
1/2 cup finely chopped sweet onion
1/2 cup olive oil
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon paprika

Steps:

Heat oven to 425°F. Spread cauliflower in single layer on nonstick cookie sheet; spray cauliflower with cooking spray. Sprinkle with salt and pepper; toss well. Roast 15 minutes. Stir; roast 5 to 10 minutes longer or until tender and golden brown.
Meanwhile, in 10-inch skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towel-lined plate. Cook onion in bacon drippings, stirring occasionally, until golden. Remove with slotted spoon to plate with bacon.
In large bowl, toss roasted cauliflower, bacon and onion. In small bowl, beat oil, vinegar, sugar, mustard and paprika with whisk until smooth. Pour dressing over cauliflower mixture; toss to coat. Season with salt and pepper to taste. Cover; refrigerate at least 1 hour until chilled or overnight.